I finally took the time to use my new Omnia stove top oven insert and I must say that I love it! Cleaning up in our little galley is always a challenge with the tiny sink and hand pump faucet. We’ve made lots of improvements to our little chalet-on-the-water so that our summer live-aboard life is as comfortable as possible but I still dream of the day when I can wash both hands at once.
Anyway, back to my Omnia. I have been using what I call Goop or pan release, for lack of better words, so that I can more easily clean the pan after use. It’s worked really well and my boat Omnia (I have one for land and one for water) still looks almost new (recipe for goop here). Now, with the insert, I have options.
So for the first test I whipped up some of my Lemon Ginger Muffins and by whipped up I mean whipped. I don’t profess to be an accomplished chef nor a master baker. I’m just one little Galley Kat who uses existing recipes and turns them into easy to prepare dishes in the tiniest most minimal of spaces but I’ve found the secret to light fluffy results is to whip the crap out of the butter, sugar and eggs.
Next, in the essential ingredients for these little morsels from heaven is lots and lots of ginger. Ginger on a boat is your friend. It staves off minor bouts of sea sickness so we keep great quantities onboard – fresh, powdered, crystal and paste in a tube – and it adds so much to so many tasty meals.
For this recipe I used crystal, powdered and a touch of paste. Usually crystal and powder is easily available but if you have trouble finding the paste the results will still be wonderful. I just wanted to add that little something extra. Gourmet Garden tubes of various pastes can be found at most supermarkets.
Once all the ingredients are mixed, the batter fits easily into 12 muffins cups so for me that makes two batches of six for the Omnia. I always overfill the cups so spillover is inevitable. The monkey never learns.
But look at this ‘after’ pic. It looks as clean as it did ‘before’ baking. All I needed to do was wipe out with a clean damp cloth. No crusty clingy bits left behind equals one very happy Galley Kat. And there are now twelve perfect delicious muffins to enjoy. Well, really, as of this writing there remains just four. Caught Captain Francois sneaking back to my muffin hiding place three times. Best compliment ever!
- ½ cup butter (room temperature)
- 1 cup sugar
- 2 eggs
- 1 tbsp grated lemon rind
- 1 cup buttermilk (or 1 cup milk with 1 tbsp lemon juice)
- 1 tsp ginger paste (optional)
- 2 cups flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp powdered ginger
- ⅔ cups chopped crystal ginger
- Beat together the butter and sugar for at least 3 minutes, until light and fluffy.
- Beat in eggs.
- Mix ginger paste if using, lemon rind and milk together
- Mix dry ingredients together.
- Alternately add ⅓ wet ingredients and ⅓ dry into the butter/sugar/eggs, folding until mixed after each addition.
- Finally fold in the crystal ginger.
- If using a conventional oven, bake in prepared muffin tins at 350 ° for 12-15 minutes until lightly browned and tooth pick in centre shows no uncooked batter.
- If using Omnia, place base plate on burner on high for five minutes.
- Place prepared filled muffin cups on rack in Omnia baking pan, cover and keep on high for another five minutes.
- Turn down the heat to medium/low and bake for another 10-12 minutes
For anyone interested in the Omnia insert, contact Steve at Sea Dog Boating Solutions for updates on when it will be available for the North American market