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bakeitupThis recipe is from Elizabeth Alston's standby 1984 book Muffins, which is about as no-nonsense and good as a cookbook can be. I've never had a bad recipe out of that book, and her Best Blueberry Muffins recipe, adapted for blackberries, results in the Best Muffins, period. This recipe is not for those! But it is for the baked equivalent of a hug, with a powerful ability to make things better. The ultimate winter muffin, in my discerning opinion.
To make these muffins you need to be able to accurately measure things in spoons and cups, mix and fold a thick batter with wire whisk and spatula, whisk a liquid, and move the muffin tin in and out of the oven.
:
This recipe contains wheat, oats, gluten, dairy, and eggs.
Ingredients:
- 1 cup old-fashioned oats
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup milk
- 1/4 cup ( 1/2 stick) butter, melted; or vegetable oil
- 1 teaspoon vanilla extract
Preheat oven to 400 degrees. Grease muffin cups or line with paper baking cups.
In a large mixing bowl, combine the oats, flours, baking powder and salt. In another bowl, whisk together the eggs and brown sugar until smooth. Add the milk, melted butter and vanilla to the egg mixture. Pour over the dry ingredients and fold in with a rubber spatula until just moistened. Scoop the batter into muffin cups. Bake for about 20 minutes or until springy to the touch in the center. Turn out onto a rack to cool.
Yield: 12 muffins
To make these muffins you need to be able to accurately measure things in spoons and cups, mix and fold a thick batter with wire whisk and spatula, whisk a liquid, and move the muffin tin in and out of the oven.
:
This recipe contains wheat, oats, gluten, dairy, and eggs.
Ingredients:
- 1 cup old-fashioned oats
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup milk
- 1/4 cup ( 1/2 stick) butter, melted; or vegetable oil
- 1 teaspoon vanilla extract
Preheat oven to 400 degrees. Grease muffin cups or line with paper baking cups.
In a large mixing bowl, combine the oats, flours, baking powder and salt. In another bowl, whisk together the eggs and brown sugar until smooth. Add the milk, melted butter and vanilla to the egg mixture. Pour over the dry ingredients and fold in with a rubber spatula until just moistened. Scoop the batter into muffin cups. Bake for about 20 minutes or until springy to the touch in the center. Turn out onto a rack to cool.
Yield: 12 muffins
