Honestly, I wasn't totally insane about these. I mean, I picked the recipe because I love putting oats in baked goods and wanted to jazz it up with some chocolate, powder or chunk form. I found this recipe via flickr, I think. My sister's boyfriend emailed her a cooking link to pass along to me, which I find totally adorable. At any rate, I made these and wasn't blown away. That said, I did come around to them a bit more; besides, they all got eaten within a couple days. I think the main reason I didn't like them that much was because the recipe instructed me to let the oats soak in milk first, and that got rid of the wonderful texture of oats that I like. I also think I would increase the spices a bit more because I really like cinnamon flavor. They did come in very handy as an on-the-go breakfast and quick snack several times for me.
1 cup whole wheat pastry flour (or all-purpose)
1 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon - as mentioned, I might use a bit more
1/3 cup brown sugar
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 - I broke up about 80 grams of a dark chocolate bar into chunks
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. [This was the step that I think I would skip if I made the recipe again]
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. Bake for 15-18 minutes, or until cooked through [I think it took me about 20 minutes]. The chocolate will be deliciously melty.
1 cup whole wheat pastry flour (or all-purpose)
1 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon - as mentioned, I might use a bit more
1/3 cup brown sugar
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 - I broke up about 80 grams of a dark chocolate bar into chunks
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. [This was the step that I think I would skip if I made the recipe again]
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. Bake for 15-18 minutes, or until cooked through [I think it took me about 20 minutes]. The chocolate will be deliciously melty.
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