Oooooo, what a treat I have for YOU today. Three treats, to be exact…
A recipe, a product review, AND a giveaway!!!
I’ve been on a mission to create a rich, yet soft, delicious muffin and I finally got it!
…after several fails. I don’t mind sharing my fails. Hey, we all have them…right? RIGHT!???
This was FAILED attempt number 2…
Um, yeah. Lol!
BUT, yes…I finally got it.
I went searching for a specific recipe that I could tweak and turn from ‘fake food’ into a *REAL* food recipe. Among other skeptical ingredients, the original recipe called for canola oil (read why you shouldn’t use canola oil HERE), lite pancake syrup (sorry, but that screams ‘chemical shit storm’), and low-fat buttermilk (no, you want healthy, whole fats, friends).
Also, I wanted to try my brand new silicone muffin cups.
Tell me, aren’t these the cutest stinking things EVAH!???
These super cuties are…
- High Quality, BPA/phthalate/ & lead FREE
- Dishwasher/Oven/Microwave/Freezer Safe
- Durable & Reusable Bakeware
- …& Come In 6 Fun & Vibrant Colors
Click HERE or on the picture above to learn more and pick some up from Amazon. When writing this post they are currently on sale at 59% off AND they are Amazon Prime, to boot!
They work perfectly for the recipe you’re about to receive.
**Be sure to stick around AFTER the recipe for a great giveaway opportunity!!!!**
- 1c Old-Fashioned Rolled Oats – Organic oats
- 1C Milk (raw, if you have it…or the best you can find; read more here)
- Dash Apple Cider Vinegar – I love this kind of ACV
- 1 Egg – From a happy, pastured hen
- 1/4C Sugar – Organic, unrefined, unbleached whole cane sugar (or sub organic coconut sugar)
- 1/4C Maple Syrup – Organic, grade B, *real* maple syrup
- 1/4C Coconut Oil, melted- Virgin, unrefined, organic coconut oil
- 1/2C Whole Wheat Pastry Flour – Organic pastry flour
- 1/2C Almond Flour – Almond flour like this; I’ve also used organic quinoa flour with success in this recipe
- 1/2t Sea Salt – Sea Salt like this
- 1t Baking Powder – Make your own, or baking powder like this
- 1t Cinnamon – Organic ceylon cinnamon
- 1/2t Baking Soda – Baking soda like this
- 2/3C Chocolate Chips or Chocolate Chunks – Organic, fair-trade, healthier chocolate; I’ve also used organic raisins with success
- Muffin Cups (Don’t you just LOVE the ones I used? You can get them HERE…keep reading for a chance to win some, too)
- Cookie Sheet
- Measuring Utensils
- Two Large Bowls
- This recipe makes 12 full size muffins.
- Combine oats, milk, and a dash of ACV. I let it soak overnight in my oven (not turned on, of course, covered with cheesecloth), but at least an hour soak should do it.
- Preheat oven to 400. Put your muffin cups on your cookie sheet (or line your muffin tray with muffin cups &/or grease them down).
- Combine your egg, sugar, syrup, and melted coconut oil with your oats. Stir until fully combined (but don’t go crazy stirring…just enough to combine).
- In the second bowl, fully combine your two flours, salt, baking soda, baking powder, and cinnamon. DO make sure that these ingredients are totally combined with no big ‘chunks’ of baking soda, powder, or flours.
- Stir flour mixture into your oat mixture until combined (it doesn’t take long).
- Add in your chocolate (or raisins).
- I use my 1/4 measuring cup to get the batter into my cups. It’s a bit messy, but that’s okay; it works.
- Bake at 400 for about 20 minutes, or until a toothpick comes out clean from the center.
- Allow to fully cool before attempting to remove them from the muffin cups…or, eat them warm right out of the muffin cups. 😉
Enter To WIN These Muffin Cups!
I wish you happy muffin making and hopefully YOU will win; if not, they are VERY AFFORDABLE (and adorable muffin cups), so head over to Amazon and check them out!
Until next time…
Jess, aka Scratch Mommy
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.