It’s that time of year again, when the folks at OXO host a blogger campaign for Cookies for Kids’ Cancer. The goal is to help raise both awareness and funds for childhood cancer research. For every blogger who dedicates a post to the topic, they donate $100 to the cause.
This year, I’m offering up a batch of muffins rather than cookies, thankfully, I’m told that they’ll still count. And if you missed Shianne’s story last year, consider hopping over to that blog post to read it.
OXO sent me their Non-Stick Pro 12 Cup Muffin Pan, a dozen Silicone Baking Cups, and Baker’s Decorating Tool and told me to be creative. I spent a little time worrying about doing that decorating tool justice before realizing that one should always write what they know (as it were).
And so I opted to adapt a simple oatmeal muffin recipe from the classic and invaluable King Arthur Flour Baker’s Companion and use the filling tip on the decorating tool to give them a plum butter center. It worked better than I’d even hoped. Next time I’m invited to a brunch potluck, I know what I’ll be bringing!
I’m not someone who typically goes in for fancy decorations on baked goods of any stripe (I’d be a terrible contestant on the Great British Bake Off), and so it was my first experience using a decorating tool. I was happy to discover that it was really intuitive to use and fun to booth. I predict that there will be more jam-filling and piped frosting in my future thanks to this devise.
Oh, and if you don’t have a nifty tool for filling your muffins with jam, they would be equally good if you split them and simply gave them a healthy dollop.
Disclosure: OXO sent me the tools you see above. No additional compensation was provided for this post.
Bake a Difference with OXO For Cookies for Kids’ Cancer + Oatmeal Muffins
- 1 cup rolled oats
- 1 1/2 cups plain yogurt
- 1/2 cup milk
- 1 egg
- 4 tablespoons melted butter
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup brown sugar
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- In a large bowl, combine the oats, yogurt, and milk and let them sit for at least an hour (you could also combine them in a jar the night before you plan on baking and keep them in the fridge).
- When you're ready to bake, preheat the oven to 425F.
- Add the egg and melted butter to the oat mixture and stir to combine.
- In another bowl, whisk together the flour, sugar, salt, baking powder, baking soda, cinnamon, and nutmeg. Add to the oat mixture and stir until just incorporated.
- Divide batter between 12 lined muffin cups.
- Bake for 18-20 minutes, until a cake tester comes out clean.