Somehow, over the years, my friends and I have developed using the word muffin as a term of endearment. Not sure how it started, but it’s so strongly in my vocabulary now that I even refer to my cat as muffin.
It works because who doesn’t love a muffin! Perfect for breakfast, snacks, taking it on the go and sharing with friends. As I have previously stated multiple times, I love recipes where you can add in different elements to create something different every time. Muffins are great for this – whether it is fruits (blueberry muffins are the best), chocolate chips (also a top choice), nuts or seeds – whatever you have around, just dump it in the recipe!
So for the past couple of weeks I have been trying to eat well (BORING, I know). As a result, my baking has to stop. The worst. Any excuse I can come up with, I’ll take it so I can bake. My niece is coming over, let’s bake cookies together! It’s someone’s birthday, cupcakes are coming! Yesterday someone asked if I could make some muffins and I obviously jumped at the chance. Specifically muffins that would be good for breakfast, so my mind started thinking of what I could do.
I also wanted to make muffins that would be hearty, light and maybe a little bit healthy. Though that last part is really difficult. The way I trick myself into thinking this is healthy is by using oatmeal! Which works really well for the whole breakfast element to the muffin. I still used brown sugar, however, if you wanted to substitute this with healthier elements like coconut sugar or a better type of flour, you should. Next time I will try!
Ingredients: (Makes 12 muffins)
1/2 cup vegetable oil
1 cup milk
1/2 cup light brown sugar
1 1/2 cups of flour
2 tsp baking powder
1/2 tsp salt
1/4 cup of white sugar
3/4 cups of oats
2 tsp melted butter
1/2 cup of oats
2 tsp flour
1/3 cup of brown sugar
1/2 tsp of cinnamon
Combine all of them together in a bowl.
Oven at 425 Fahrenheit (218 celsius)
Combine egg, vegetable oil, milk, brown sugar together in a medium bowl and whisk
Combine flour, baking powder, salt, white sugar and oats in a large bowl
Add in the wet ingredients (don’t over mix).
In a muffin tin, add in the muffin liners and fill each liner till it is 3/4 full.
Add in the streusel topping to each (divide evenly, you may have a little bit of topping left over).
In the oven for 18 minutes (or until the toothpick comes out clear). Cool a bit and eat 🙂
P.S. I think next time I will add in chocolate chips or blueberries!