Monday, September 16, 2013

"cup cakes" or "The very best muffin recipe for me"... and maybe you'll like it too.

I hate wasting food: throwing away uneaten bits, letting things rot, or even just not enjoying something enough. It's an abomination.

How delighted was I when I found this muffin recipe, and what's more, found out how incredibly flexible it is. Here is my modification:

1 1/2 to 2 cups leftover (hot or cold) cereal from the breakfast table -- obviously make sure no one spat out their food into their bowl and no one is sick. (can replace with quick oats and yogurt, milk or butter milk -- see link)
1 egg
1/2 cup brown sugar, packed (unless you are out in which case white sugar will do in a pinch. One time I even used honey but adjusted the other liquids to get the consistency right)
1/2 cup butter (unless you are out, in which case any fat without a strong savory flavor)
1 cup whole wheat flour, finely ground oatmeal, + some flax meal and/or similar
1 tsp baking powder
1 tsp salt
as much dried or fresh fruit, cut small, as the batter will hold
a dash of vanilla extract, cinnamon or nutmeg if you feel so moved

Preheat oven to 400 degrees F.

Combine first ingredient (in whatever form it takes for you) with any dried fruit. Microwave for 30 seconds. Let cool.

Mix together (sift if possible) dry ingredients

combine cooled cereal mix, egg and sugar, mix completely

mix in dried ingredients and then any remaining ingredients

make sure you have cute muffin baking liners -- although not too cute or your young child will try to eat it with the muffin like mine does. By the way -- we call these healthy muffins "cup cakes".

bake 15-20 minutes, makes 12-14 muffins


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