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Krum Cakes - Special Hogsmeade Weekend Edition*

by Romilda Vane

Ingredients

• 1/2 cup (45 g) rolled oats
• 1/4 cup (45 g) packed light-brown sugar
• 2 tablespoons (30 mL) finely chopped candied ginger
• 2 tablespoons (15 g) all-purpose flour
• 2 tablespoons (30 mL) unsalted butter, melted
• 1 1/2 cups (180 g) all-purpose flour
• 2 tablespoons (25 g) sugar
• 2 teaspoons (10 mL) baking powder
• 1 teaspoon (5 mL) baking soda
• 1/4 teaspoon (1 mL) ground cinnamon
• 1/4 teaspoon (1 mL) ground ginger
• 1/4 teaspoon (1 mL) salt
• 1/2 cup (120 mL) nonfat buttermilk
• 1/2 cup (120 mL) unsweetened applesauce
• 1/4 cup (60 mL) vegetable oil
• 2 large egg whites, lightly beaten
• Vegetable-oil cooking spray

Directions

1.       In a medium bowl, combine oats, brown sugar, ginger, flour, and melted butter, and stir until thoroughly combined. Set aside.

2.       Heat the oven to 350° F (175° C). Coat the muffin tins with cooking spray, and set aside. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. Fold in egg whites.

3.       Place 2 heaping tablespoons (10-12 mL) batter in each muffin tin. Sprinkle with a generous tablespoon (5-8 mL) of reserved topping; press gently to adhere topping to cake. Bake until a cake tester comes out clean, about 25 minutes. Cool in pan for 15 minutes before serving.

*Source: Martha Stewart

Mother’s Love Muffins

by Romilda Vane

2 cups flour (199 grams)

1 teaspoon(tsp) (8.6 g) baking soda

¼ tsp salt (1.3 g)

1 cup brown sugar (192 g)

1 egg

1 cup milk (237 millilitres)

½ cup melted butter (118 ml)

1 tsp vanilla extract (5 ml)

muffin papers (or cooking spray to grease the muffin tin)

instructions:

Blend together the flour, baking soda, salt, and sugar with a fork.  Add the egg, milk, melted butter, and vanilla.  Stir until everything is moist, but not completely dissolved into the liquid.  Grease the muffin tins or put in papers, then scoop batter into tin.  Sprinkle streusel topping onto batter.  Bake at 400° F (204° C) for 10-12 minutes.  Makes about 14 muffins.

streusel topping:

¼ cup flour (25 g)

¼ cup sugar (brown or white) (50 g)

1 tsp ground cinnamon (2.5 g)

¼ cup butter, cut into little pieces (57 g)

½ cup chopped nuts (pecans or walnuts) (58 g)

Using a fork (or a food processor) mix together everything but the nuts until it looks like flour-covered peas.  Add the nuts and stir 3 or 4 times.