On Sunday morning, I was in the mood to bake. This is a fairly frequent occurrence on Sunday mornings, while I'm still in my jammies and waiting for my coffee to brew. And now that the High Holidays of Rosh Hashanah and Yom Kippur are over, I didn't even have to go in to work ... whew!
Of course, tonight begins yet another major Jewish holiday: Sukkot [sooh-KOTE], a harvest and pilgrimage festival. The tradition is to build a sukkah [SOO-kuh], a temporary structure with 3 sides and a roof made of natural materials, which is reminiscent of the flimsy housing the Israelites relied upon during their wandering in the desert. Sukkot (not just the name of the holiday, but also the plural of "sukkah") are decorated, and it is customary to spend as much time as possible -- particularly eating meals -- in them during the course of the 8-day holiday.
And so, how does this all relate??? On Sunday morning I baked Oatmeal Raisin Muffins, which would be perfect treats to enjoy in the sukkah -- as a light breakfast with coffee, as a snack with tea or cocoa, as an offering to friends who come to visit and share the holiday with you ... or even if you're just sitting in your jammies on a Sunday morning, whether you're celebrating Sukkot or not.
Hag Sameach! [HAHG sah-MAY-ack] = Happy Holiday!
Oatmeal Raisin Muffins
1 cup quick-cooking oats
1 cup white whole wheat flour
1/4 cup unbleached white flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
2 teaspoons cinnamon
1-1/3 cups buttermilk
3 tablespoons olive oil
1 teaspoon vanilla extract
1/2 cup raisins
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
Place the oats into a skillet and toast them, stirring frequently, over medium-low heat just until they're fragrant and slightly golden; place into a large mixing bowl.
Add whole wheat flour, flour, brown sugar, baking powder, baking soda, salt and cinnamon.
In a large measuring cup, combine buttermilk, oil, egg and vanilla; pour over oat mixture and stir to mix. Stir in raisins.
Divide batter among the muffin tins and bake for 20-25 minutes, until a tester comes out clean.