This was a great Sunday morning. I made my best muffins I’ve made to date, but as a result I don’t have enough left to last the week. I’ve been trying to make a muffin that rises with a crispy top and I was pleased how this fast-to-throw-together recipe turned out.
This morning I watched a video on the chemistry of baking and did some research on muffin making which I think helped. I took a very basic recipe and added my own flair to make these very flavorful.
I absolutely love my silicone muffin liners and will never go back, but they produce a fairly small muffin. This recipe would be great in a giant muffin tin.
Start by preheating your over to 400 degrees. Ensure it is fully pre-heated before inserting your batter.
In a bowl whisk together:
- 1/2 cup oil (I did half veg, half EVOO)
- 2/3 cup brown sugar
- 2 eggs
- 1-2 tsp pure vanilla
- 1 tsp orange extract
- 1 tsp apple cider vinegar
- 1/2 cup milk
- lots of chocolate chips
In another bowl whisk together:
- 3/4 cup flour
- 1 cup ground oats (I just put my large flake oats in a blender – you could use reg oats without grinding I’m sure)
- 2 tsp baking powder
- 3 dashes salt
- 2-3 tsp ground cinnamon
- 1 tsp ground nutmeg
Add the wet to the dry (these are kinda runny) and mix only until big chunks are combines (10-15 stirs). Divide into muffin liners and bake at 400 for 15 mins (longer if needed).
Yum, yum, yum!