One of my new favorite recipes is for muffins! For those of you who know me, you know that I absolutely love to make cupcakes. Well, muffins are coming in a close second now that I know I've found a great recipe. The best part about it is that it's a simple muffin base, which means it is also highly adaptable, i.e. you can put whatever you want in it! So far I have tried almond/cranberry and wild raspberry/white chocolate. Both were awesome!
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| Wild raspberry & white chocolate muffins! |
Here is the link for the original recipe at Simple Bites. This site has some awesome recipes to try!
My version of the recipe is as follows:
Muffin Base
- 1 cup milk
- 1 teaspoon white vinegar
- 1 cup oatmeal
- 1 large egg
- 1/4 cup brown sugar
- 1/2 cup butter, melted
- 1 heaping cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Preheat oven to 375. Combine milk, vinegar, oats, butter, brown sugar and egg in a bowl. Mix well.
Add remaining ingredients and any add-ins you want!
Scoop batter into a muffin/cupcake tin with liners, filling each cup about 3/4 full - don't be shy!
Bake until light brown and the tops spring back when touched, about 10-12 minutes.
(Baking time will be longer if you're adding fresh fruits.)
Let cool....EAT!
These muffins are amazingly easy and super delicious. Each batch makes about a dozen, so you might want to double it.
For cranberry & almond muffins I added a 1/2 cup each of craisins and almond slices, as well as 2 teaspoons of almond extract.
For wild raspberry & white chocolate muffins I added 1/2 cup each of wild raspberries I had picked and frozen earlier this summer and white chocolate chips, as well as 2 teaspoons of almond extract. I should forewarn you, if you are using wild raspberries versus store bought ones, they tend to have more seeds.
Enjoy, and let me know what flavor combinations you come up with!
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