Hurled Oatmeal Muffins

Join me as I make Hurled Oatmeal Muffins from The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn for the first time! The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn was written by Eric Severson, edited by Margaret Weis and Tracy Hickman, compiled and published by TSR, Inc. in 1995. You can buy a copy here: https://www.drivethrurpg.com/product/197643/The-History-of-Dragonlance-2e?affiliate_id=50797 

https://youtu.be/GtElgy6wOfw

More Recipes from Tika’s Cookbook

By Tika Waylan MajereProprietressInn of the Last Home

The most popular street vendors in the city of Palanthas are the famed "muffin hurlers." They are renowned not only for the delicious flavor of their muffins, but also for the fact that they "hurl" the muffins to their customers, who appear in their windows or stand at the doors to their shops to catch them.

Hurled Oatmeal Muffins

(yield: 1 dozen)

* 1 cup rolled oats

* 1 cup buttermilk or sweet milk soured with 2 tablespoons lemon juice and allowed to stand and curdle ten minutes

* ⅓  cup butter or margarine

* ½  cup dark brown sugar, packed

* 1 egg

* 1 cup flour

* 1 teaspoon baking powder

* ½  teaspoon baking soda

* 1 teaspoon salt

* 1 teaspoon cinnamon (optional)

* 1 cup raisins (optional)

Soak oats in milk 1 hour. Preheat oven to 400°F. Cream butter and sugar together. Beat in egg. Sift together flour, baking powder, soda, salt, and (if desired) cinnamon. Alternate stirring dry ingredients and milk and oatmeal into butter mixture. Add raisins (if desired). Spoon batter into lightly greased muffin tin. Bake 20-25 minutes.

Transcript

Cold Open

This delicious recipe left everyone bloated.

Intro

Today I am making Hurled Oatmeal Muffins from The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn. If you have made this recipe, share your thoughts in the comments below!

Discussion

I am a big fan of baking, so I thought this recipe would be right up my alley. I gathered my ingredients: One cup rolled oats, one cup buttermilk with two tablespoons lemon juice, one-third cup butter, one-half cup dark brown sugar, one egg, one cup flour, one teaspoon baking powder, one-half teaspoon baking soda, one teaspoon salt, one teaspoon cinnamon, and one cup raisins. I never understood why people don’t like raisins. Grapes are the food of the gods, people!

I started by adding the lemon juice to the buttermilk, allowing it to curdle for ten minutes. Next I added the buttermilk to the rolled oats, and let them soak in the refrigerator for an hour. When that was complete, I preheated the oven to 400 degrees, then I creamed the butter and sugar together, then beat in an egg. I mixed together the flour, baking  powder, baking soda, salt, and cinnamon in a separate mixing bowl. Next I alternated stirring in the milk and oatmeal mixture with the butter and sugar mixture into the dry ingredients, though I realized that I forgot to hit the record button on some of this. Sorry. Finally I added raisins, mixing them in completely. 

Next I added inserts to my muffin pan,