These muffins have become a mainstay it our house. The kids requested them and since I didn’t have any spelt or whole wheat flour on hand I substituted oat flour and it provided a lovely variation. They baked a little lighter than usual but I’m not sure if it’s the oat flour or my new gas oven. I think my antique oven at my old house ran much hotter than this one.
Oatmeal Chocolate Chip Muffins
- 1 cup all-purpose flour
- 1/2 cup oat flour
- 1/2 cup sugar
- 3 tsp baking powder
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup milk, room temperature
- 1/3 cup coconut oil, melted
- 1 egg
- 1 tsp vanilla
Preheat oven to 350° F. Prepare a 12-cup muffin tin with paper liners. In a large bowl, add all the dry ingredients and stir to combine. Set aside. In a small bowl whisk together the wet ingredients. (If you don’t have time to bring the milk to room temperature, the coconut oil will re-solidify but don’t worry. It won’t affect the results.) Pour the wet ingredients into the dry ingredients and gently stir until just combined. Never beat muffin batter. Spoon heaping tablespoons of the batter into the prepared muffin tin evenly for 12 muffins. If you wish to make larger sized muffins, just fill 9 of the cups.
Bake for 20 minutes. Cool for 10 minutes on wire rack before serving.
It doesn’t get much easier than pasta salad. Throw together cold pasta, salad dressing and veggies. Heck, it could even be a bunch of leftover ingredients and ta da! Pasta salad! I’m sharing this recipe so you can learn how to take pasta salad to the next level. A couple of simple additions to the standard pasta salad and you’ve got a dish to impress your friends and family at the next cookout. Read more…
Summer means iced tea for me and I like to bring a travel cup of iced tea to work with me rather than stopping somewhere to buy it. If you want the perfect glass of iced tea, you’ve got to plan ahead a little bit. Sometimes I forget and make this in the morning before heading to work thinking that I can just pour hot tea over ice and it’s not as good. A mason jar is a perfect brewing container because it’s made to withstand boiling water. For an individual serving use a 12 ounce size jar and for multiple servings use the large 24 ounce jar. Read more…
They are both very strong food memories for me. I’ve been considering the value of food memories lately and think that it’s extremely important to establish happy food memories for my kids. For instance, I can’t eat a bowl of strawberry shortcake without thinking of my grandparents from New Brunswick. Strawberry shortcake was served each and every time I visited them because they were passionate about growing strawberries in their garden. I can picture my grandmother’s tiny kitchen and how sometimes I would find a biscuit on the floor. Their eyesight was fading so a biscuit on the floor was not always noticed. My grandfather’s family owned a large strawberry farm near Grand Lake when my father was young and I’m sure strawberries evoke a similar happy food memory for him as well. Read more…
We had a neighborhood party this weekend and I wanted to serve a vegetarian option. Sweet potato quiche is something I’ve been thinking about for a while and this fit the bill for the party. This quiche was a hit at the party with several people although I think the goat cheese scared some people off. My 83-year-old neighbor came back for seconds. Read more…