Tuesday, February 21, 2012

Kitchen Sink Oat Muffins (Good Commons Cookbook Cook-Off)

Last week I participated in a cook book cook-off party. It was hosted by Good Commons, a great retreat in Vermont. (Seriously, check them out. They have tons of food events like their Spring Feast in April and their Gluten-free Gourmet Getaway in June.)

Well, Chef Matthew Wexler is working on the Good Commons Cookbook and to spread the word and get feed back, he had a cook-off gathering in NYC. A bunch of us made his recipes, brought them to the party, and got to be tasters of everything. (Along with tasters of the lovely wine provided at the event.)

I chose the Kitchen Sink Oat Muffins which were adapted from Dina Khader, Matthew's very first personal chef client. I had never bought oat bran before and was very excited to give these a try (once I found the oat bran at the grocery store). They are VERY hearty and I think they make the perfect muffins to take along on a hiking trip. Also, if you trade the chocolate chips for vegan chocolate chips, this recipe becomes vegan friendly!

Like to hike? Check out the rest of Good Commons' calendar of events (and you should sign up for their email list too so you can participate in their special events in NYC!)
Kitchen Sink Oat Muffins (From Good Commons Cookbook)
2 1⁄2 cups milk
2 eggs
1⁄2 cup agave nectar or honey (I used agave nectar)
1 teaspoon vanilla
6 tablespoons olive oil
2 cups rolled oats
4 cups oat bran
2 tablespoons baking powder
2 teaspoons baking soda
1/4 teaspoon cinnamon
1⁄4 teaspoon salt
1⁄4 cup dried cranberries or cherries (I used dried cherries and would suggest cutting them in half first)
1⁄4 cup chopped walnuts
1⁄4 cup bittersweet chocolate chips (I used a half cup since I like chocolate)

Preheat oven to 425°F and prepare muffins tins with paper liners.

Combine milk, eggs, agave, vanilla and olive oil in large bowl.
In a separate bowl combine dry ingredients: rolled oats, oat bran, baking powder, baking soda,
cinnamon and salt. Gently mix wet and dry ingredients. Fold in nuts, dried fruit, and chocolate

Fill muffin cups 2⁄3 full and bake 15-17 minutes, rotating halfway through cooking time. To test
for doneness, toothpick should come out clean.

Yields 24 muffins.
Bake well and prosper!


  1. Hi Erika, did you use agave nectar to make these muffins? I am thinking of trying out this new ingredient in my baking.

    These muffins are packed with lots of wholesome ingredients. Sounds like fun too to participate in the cook off party.

  2. Hi Zoe! I DID use the agave nectar. That stuff is yummy and easy to use and replace with honey.


Thanks for taking time to leave a message! xo - EB