It isn't that I haven't cooked all week, I just got busy with work! I decided that since I got off at lunch time today, it would be the perfect time to try out a new recipe!
I searched around online and found several different types. No, this isn't the "healthiest" recipe you can find out there, but I combined some ideas that I saw and came up with what I thought would work awesomely!
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| Blasphemy! |
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| I don't care how "seasoned" your pan is. |
Here is where I missed a step. Looking back at the suggestions I saw online, it DOES mention greasing the paper wrappers. I've never greased a paper wrapper before in my life, but considering I know how this turns out... I'd highly recommend it.
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| Tasty! |
I decided to sub out the 1/4 cup oil for unsweetened applesauce. I'm not entirely certain why muffins "need" oil, and I've noticed that a lot of recipes have unnecessary oil in them. Don't get me wrong, I know it's an important ingredient, I just don't think muffins "need" oil... but then again, I did forget to grease the paper liners... I figured the applesauce would give enough moisture that it would work out just fine!
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| Required! |
If you're baking a fruit pastry/pie of some kind, these are required. Know what they are, and how to use them. Cinnamon is hard to overdose on, but the other two require a light hand. Cloves can become very bitter and overpowering - notice that they come in a smaller container. A lot of people really enjoy Nutmeg. It works really well with apple, which is why I pulled it out this time (with the applesauce), but it can also overpower foods. Just be aware of what you're using. Take a big whiff of the spice before you use it. If you are gagging from the smell, you'll probably gag from the taste.
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| Best way to wash blueberries - colander! |
If you're using fresh blueberries, which you should be because of the amazing health benefits, it is necessary to wash them before pouring them in. This lets you check and make sure all the little blueberry stems are actually off, and that you don't pour in that one moldy blueberry in the bottom of the container. Also, it's just good practice!
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| Over-stirring your muffin batter can make them tough |
Muffins are a lot less complicated than cookies. Pour everything into one big pour and make sure it's mixed up. The most complicated part of muffins is dividing up the batter!
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| Divvy it up! |
When you get to this stage, don't toss the extra batter! This recipe doesn't rise very much, so you can stack the cups fairly full without risk of bubbling over. Otherwise, you can put the extra batter in a glass bowl for baking or wait for the muffins to come out, line some more cups, and bake a few extra! I rarely make exactly 12, but I only had one muffin tray and was too lazy to wait and make 2 batches.
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| Explosive blueberry action! |
My muffins baked for a little over 20 minutes. The toothpick came out completely clean. They probably didn't need quite that long. After I let them cool for a little bit, I had a really hard time peeling the muffin paper off the muffin. Again, I should have greased those paper wrappers!
How do they taste? Meh... they're okay. I think it's a fun recipe to start from, but it still needs some fine tuning... I decided to post anyway though to prove that even though it doesn't always work, you can still learn from your kitchen experiments!
THE RECIPE:
1 1/4 cup dry oats
1/2 cup white flour
1/2 cup whole wheat pastry flour
1/3 cup brown sugar
1 cup milk
1 cup blueberries
1 Tablespoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup unsweetened applesauce
some cinnamon, nutmeg, cloves
Mix it all up together in a bowl. Pour into 12 GREASED muffin liners. Bake for 20 minutes at 425.
Pros: Each muffin is only 109 calories! They're pretty tasty and they make your kitchen smell delicious!
Cons: They stick to the wrappers and are a little dry... needs butter!
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