In blog land a little while back, people seemed enamored by Aimee’s muffin recipe. I decided it’s high time I give them a try. I’m a big fan of muffins. Maybe you’ve already suspected that. I’ve only been blogging for 2 months and already I have 4 muffin recipes.
Aimee suggests a whole bunch of delicious add-ins for these muffins. I wanted to try them stripped down. Nothing fancy. And they were superb. I highly recommend these buttery babes. I will definitely be putting fruit and/or nuts in these in the future. The only change I made? I used some sprouted whole wheat pastry flour in place of half of the all-purpose. Of course.
Recipe adapted from Aimee’s Simple Bites blog
1 cup (3.5 oz) rolled oats (not quick oats)
1 cup (8 oz) milk
1 t white vinegar
1 large egg
1/4 cup (1 3/4 oz) dark brown sugar
1/2 cup (4 oz) butter, melted and cooled
5/8 cup (2 3/8oz) sprouted whole wheat pastry flour
1/2 cup (2.5 oz) all-purpose flour
1/4 t salt
1 t baking powder
1/2 t baking soda
1/4 t freshly grated nutmeg
1/2 t cinnamon
One hour prior to baking, mix the oatmeal, milk, and vinegar in a large bowl. Let sit for one hour then mix in the egg, brown sugar, and butter.
Mix the flours, salt, baking powder, baking soda, nutmeg, and cinnamon in a small bowl. Combine these with the dry ingredients, gently folding to combine everything. Do not over mix. Pour into greased or lined muffin cups. Bake at 375 for about 13 minutes.
Yield: 10 muffins (without any add-ins)