Over the weekend, I finally mustered the courage and time to use my first-world rice cooker for something other than rice! (Okay, so I’ve made quinoa in a rice cooker before, but still.) It’s because I needed to make a cake or something to that effect for one of my friend’s birthdays, for my mentor, and for a potluck. What better time to start, right?
So what was the verdict?
Well, seeing as how there was a post about it. I’d say it was a success. I brought it to Adam’s (my neighbor) place and we stored it in the microwave until people came over. Everyone liked it, and the general consensus that the only thing that would make it more awesome would be to toast it and to eat it with jam. Or with apple butter! (I still have the jar he gave me since I was working on finishing off the jam Tricia gave me. <3 )
To preface, I have a Zojirushi NS-TSC10. I think a lot of the Zojirushi rice cookers have a cake (or steam) function, and I will probably mess with the steam function one of these days, but not today. :O
I wanted to make something that was at least on the slight side of healthy, because what with our lovely lifestyles of sitting around (although I think our class as a whole is actually pretty darn active–in my apartment complex alone, we have an avid runner, a cyclist, and me [I don’t know what I’d fall under. Weightlifter? Dancer? Jack of all many trades?]–exceptions unfortunately apply during exam week), diet is kinda one of the only things I can readily control every day. I grabbed this recipe off of allrecipes and made a good number of modifications based on what I had in my apartment. :O
I should probably point out that halfway through, I realized that I forgot to throw in sugar since I’m a genius, so I kinda opened it back up and added a little in/mixed it up a bit. (Honestly, I think it would have been fine without the sugar.)
Rice Cooker Muffin Cake
Ingredients:
-cooking spray
-1/2 cup whole wheat flour
-1/2 cup all-purpose flour
-brown sugar, to taste
-2 1/2 tsp baking powder
-1/4 tsp salt
-1 cup rolled oats
-1 cup soy milk
-1/4 cup extra virgin olive oil
-1 egg
-1 1/2 tsp vanilla extract
-1 1/2 tsp cinnamon
-2 handfuls of dried cranberries
-1 small apple, diced
-1 banana, diced
Instructions:
1) Spray rice cooker bowl with cooking spray.
2) Mix flour, sugar, baking powder and salt into a bowl. In a separate bowl, add rolled oats and milk. Let sit for ~5 minutes while you dice an apple and a banana.
3) Add egg and oil to oat mixture. Stir to combine. Stir flour mixture into oat mixture until just combined.
4) Fold in the fruits, pour into the rice cooker, and let cook for 50 minutes.
5) When it passes the toothpick test (stick a toothpick in the middle and if it comes out clean, you’re good), invert the rice cooker bowl onto a plate and serve!
Alternatively, you could also just throw the batter into a muffin tin at 400F and bake for 20 minutes. :O
