alright, carrie has nothing to do with this, she’s just my choice of music as I write this blog post (and my wedding inspiration) …. but I do love muffins, in fact, when it comes to muffins, the bigger the better in my book. (I think carrie would probably agree with this.)
My father always made us delicious muffins growing up and, unfortunately, I was unable to thief his beloved giant muffin tin when I moved out. This doesn’t stop me from making muffins whenever possible, even if they aren’t five inches high.
Muffins can be temperamental. They are easy to burn and can be dry. The key is using the right fat, and since muffins are essentially breakfast cupcakes (yeah, I said it), don’t skimp out on the fat here. Oil that pan up.
I visited The Kitch Witch for this oatmeal chocolate chip muffin recipe and subbed in vegetable oil for yogurt, skipped the butter and mixed a cup of warm soy milk with the oats instead of boiling water (we’re lactose free in our home).
add oats & milk and let sit for 20 minutes
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| grease muffin pan (and make a huge mess while you're at it) (you know you love the animal mugs lurking in the background) |
combine brown sugar, chocolate chips, oil, eggs, cinnamon & vanilla
(no photo of the flour mixture. can't win 'em all)
use an ice cream scoop to fill each tin.
sprinkle a little extra brown sugar on top
*rule of thumb here: if you have a few tins empty, fill them halfway with water.
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| finished product.. little blurry. i also forget that we are only a family of two. oh well. |
these look yummy!! :)
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