Regardless, I do try and branch out once in a while. This week I made muffins for Kyle and I to each take to work. I'm not thrilled with how they turned out, but it was an easy, straight-forward recipe. I think if I made it again, I would definitely make some adjustments.
I found the recipe on this blog, she has a gorgeous food blog with wonderful photos. I was not about to photograph last night, let's just say I may have forgotten to lock down the mixer...
makes 12 muffins (I quadrupled this recipe, and the portions held true).
1 cup whole wheat pastry flour (or all-purpose)
1 cup rolled oats I used steel cut, and I would definitely use rolled next time, for a smoother texture.
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup brown sugar I like my muffins sweet, so I would add more brown sugar, or applesauce depending on how moist/dry you like your muffins.
1 egg
1/4 cup butter, at room temperature
1 1/2 teaspoons vanilla extract
1 cup milk (any kind will do)
1 cup chocolate chips
Preheat oven to 350.
Add oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins.
In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color. Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible – there still may be some small butter chunks. Add flour, oat mixture, baking soda, salt and cinnamon and mix. Add remaining milk and combine until smooth. Fold in chocolate chips.
Line a muffin tin with lines and pour about 1/4 cup batter into each line. Sprinkle the tops with raw turbinado sugar. Bake for 15-18 minutes, or until cooked through. Serve with butter!
I found in regular muffin tins, I filled the liners 1/2 way and they came out a nice size. I didn't sprinkle with sugar or butter as they were packaged up for work- but that would definitely be yummy!
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