August 9, 2014
Savory Italian Muffins ♥ Recipe Redux Sponsored Oat + Dairy Recipe Contest
This recipe contest is sponsored by the National Dairy Council & Quaker Oats Center of Excellence as a way to pass the word that 99% of Americans do not meet the daily whole grain recommendations and 85% don't meet the daily dairy recommendation. I know in this house we fall short.
That is about to change.
“By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Oatmeal & Milk, a marriage made in heaven, perfect together and oober healthy. A great breakfast, but why not eat your breakfast for dinner? Savory muffins are a great way to start. Perfect as a side dish to accompany soups or salads or as a pick-me-up snack, these muffins made the 'Thumbs Up" as part of hubby's lunch.
They are full of all things Italian and have the texture of an oat muffin. Savory and dense, one of them for lunch with a bowl of Minestrone was the perfect pair. Packed in lunch boxes they will never know that these contain a full serving of whole grain and dairy.
I could have made basic oat muffins but there are so many good oat muffin recipes out there, I wanted something more than a breakfast or brunch item.
I have never made a savory muffin before and I planned the ingredients carefully.
It is important that people see healthy ingredients in savory foods. They need to see how easy it is to incorporate a Super Foods that might not be on every one's love list.
Two things I don't think people realize. Even with all the oatmeal and breakfast sandwiches sold in the US, the majority of Americans not only miss breakfast, they are not getting the daily recommended serving of whole grains or dairy.
Eating one dish that includes a daily recommended serving of dairy and whole grains packs a huge nutritional punch. A serving is very manageable and probably less than you think.
The sponsors has asked that we include 1/2 serving of whole grains and a 1/2 serving of dairy for each serving of food, so in reality each muffin contains a whole serving combined. Imagine that. One savory and excellent tasting muffin gives you a whole daily serving. Pair that up with a healthy bean and vegetable soup or a grilled lean meat. Who is going to complain about that? We are already ahead of the game, let's keep going. It's a win-win all around and very easy to make a start towards better digestion, healthy bones and teeth, improved blood circulation, better eyesight and lower blood pressure.
Yes, in one little muffin. Kind of debunks the naysayers that say it's hard to diet and the food tastes like hay, doesn't it?
Savory Italian Muffins
makes 12 regular or 8 Texas muffins
* 1 cup old fashioned oats, processed
* 1/2 cup brown rice flour
* 1/2 cup Gluten-Free flour blend
* 1 teaspoon xanthan gum
* 2 teaspoons baking powder
* 2 teaspoons Italian Seasonings
* 1/4 cup dehydrated soup vegetables
* 3/4 teaspoon salt
* 1/2 cup vegetable oil
* 2 large eggs
* 1 cup milk of choice (0-2% milk, lactose-free, full fat or buttermilk)
* 1/4 cup sugar
* 2 tablespoons jarred sun-dried tomato pesto
* 1/4 cup finely chopped sun-dried tomatoes in oil
* 1/4 cup chopped oil-cured black olives
* 2 tablespoons Parmesan cheese, grated and divided
Preheat oven to 375°.
1. Line a muffin tin with paper liners or grease a standard 12-cup nonstick metal muffin pan.
2. Pulse oats in processor being careful not to pulverize them, about 10 pulses. You want small pieces.
Add the other flours and all the dry ingredients and pulse to combine.
3. In another bowl, whisk the oil, eggs, milk, sugar and pesto; stir in tomatoes, olives and 1 1/2 tablespoons cheese.
4. Fill muffin pan with batter, filling the cups about 3/4 full. Let stand for 10 minutes. Place a half of olive on each muffin and sprinkle the remaining cheese evenly over the muffins.
5. Bake until muffins are lightly brown and a toothpick inserted into the center comes out clean, about 20-25 minutes. Cool muffins in the pan on a wire rack for 10 minutes, then remove the muffins from the pan and cool for 10 more minutes on the wire rack. Serve slightly warm.