Oatmeal Muffins and Zucchini Boats by Home Beccanomics

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From our July Crime & Justice issue.

Oatmeal Cookie Muffins

Ingredients

  1. 2 1/3 c. oats
  2. 1 c. whole wheat flour
  3. 1/2 c. chopped walnuts
  4. 1/2 c. brown sugar
  5. 1/3 c. sugar
  6. 1/3 c. ground flax seed
  7. 2 tsp. cinnamon
  8. 1 1/2 tsp. baking soda
  9. 3/4 tsp. salt
  10. 1 c. buttermilk
  11. 1/2 c. vegetable oil
  12. 1 large egg
  13. 1 tsp. vanilla
  14. 1/3 c. boiling water
  15. 1 c. white chocolate chips
  16. 1/2 c. finely chopped dried apricots

Directions

  1. Preheat oven to 375 degrees. Line a muffin tin with paper or foil liners.
  2. In a large bowl, mix oats, flour, walnuts, sugars, flax, cinnamon, baking soda and salt together with a whisk.
  3. In a smaller bowl, whisk buttermilk, canola oil, egg and vanilla together.
  4. Add wet ingredients to dry and stir until just combined.
  5. Add boiling water to mixture and stir to combine. Let stand five minutes.
  6. Fold in chocolate and apricots.
  7. Fill muffin liners 2/3 of the way full.
  8. Bake for 20 minutes or until no longer wet in the center of each muffin.
  9. Cool on a wire rack and keep covered at room temperature for several days.

Crispy Garlic Parmesan Zucchini Boats

Ingredients

  • 4 medium zucchini
  • 1 tbsp. olive oil
  • Kosher salt and pepper

Filling Ingredients

  • 1/4 c. chopped fresh basil
  • 1/4 c. chopped fresh parsley
  • 3 garlic cloves, minced
  • 1/2 c. panko bread crumbs (GF if necessary)
  • 1/2 c. Parmesan cheese, ideally freshly grated
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper

Directions

  1. Preheat oven to 425 degrees. Cut zucchini in half and scrape out a small divot, lengthwise (mostly just seeds).
  2. Arrange zucchini, 4 at a time, on a dinner plate. Microwave for 4 minutes. Repeat with remaining zucchini halves.
  3. Arrange halves cut side up in 9×13 baking dish. Brush with 1 tbsp. olive oil and sprinkle with several pinches of kosher salt and black pepper. Bake for 10 minutes.
  4. Meanwhile, combine filling ingredients until well blended. Fill zucchini evenly with filling, using a small spoon. Bake for 10 more minutes or until filling is heated through and crunchy.
  5. Serve warm or room temperature.