Wednesday, March 2, 2011

Cookie Muffins

Friday is "treat day" in my office. For my last such day, I made these:

As usual, got out ingredients to make sure I had everything. I picked this recipe in part because I already had everything, but sometimes I think that and I'm wrong.

Mix the oats and half the milk. I've been buying soy milk lately, so I used that. Grant drinks milk like water sometimes, so I didn't want to use up his. Use regular milk if you have it. Or rice or almond or coconut milk. I just put soy milk in the recipe below to show how I made this.

Of course I didn't want to wait to soak the oats like the recipe said, so I kept going. And of course I didn't put the butter out to soften ahead of time, so I microwaved it a bit. Then I proceeded.

If I ate meat, I think I'd be picky about where it came from. Because I don't, I'm picky about my eggs. I can't tell if they taste different, but I pay extra for "non-tortured eggs" (my terminology) to ease my conscience. Eggs kind of freak me out sometimes, so mostly I bake with them.

If I cook hastily, I get to eat tasty things sooner. Usually this pays off!

I hardly ever measure salt or cinnamon. Instead I dump them in until it looks like enough. If possible, I underdo the salt and overdo the cinnamon on purpose.

Don't try this with baking soda. If you do, the end result will likely be strangely puffy or completely flat. Measure the baking soda.

Then flour. I used whole-wheat flour because I love the taste and it "feels" healthier. If you don't have any on hand, any flour should work.

Mix this up. Then add the rest of the milk and mix again. Then half a bag of chocolate chips. I don't measure chocolate chips, either. I divide the bag in half with my hands and let half fall out. The rest get banded up and put back until next time.

If you're vegan, I think you could substitute oil for the butter and use an egg replacer.

Also, if you have muffin liners sitting around, use them. I'm not overly fond of them for some reason. They seem unnecessary, I guess. Really, I thought I had some for once, but I must have used them for something else. If you're in the same situation, just spray with a lot of Pam or use your favorite greasing method.

Because of the chocolate chips, these did stick more than I'd have hoped. In the future, I'll probably give in and use liners.

This pan is clean, I promise!

I have no dishwasher (except for when his name is Grant) and I hate to do dishes. More on this another day...

The third-cup measuring cup you used for the brown sugar is the perfect-sized scoop for dividing the batter out into the pan! I use as few measuring cups and spoons as possible throughout baking. It's a little strange, I know. For example, at this point I've used the half-cup measuring cup for all dry ingredients. Two halves make a whole cup of flour. (I know this isn't news, but it seems that this doesn't occur to everyone.)

You have 12 muffins! Bake! Enjoy!

I wrote this before they were done, so I don't have a "finished" picture. Plus, I think it'd be nice if you went to the original post to see her picture. Sharing the love and all.

Oatmeal Chocolate Chip Cookie Muffins
(makes 12 muffins)

1 cup whole wheat flour
1 cup oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup brown sugar
1 egg
1/4 cup butter
1 1/2 teaspoons vanilla extract
1 cup soy milk
1 cup chocolate chips

1. Preheat oven to 350.
2. Add oats to a large bowl and add 1/2 cup of milk.
3. Melt butter. Then add butter and egg to oats.
4. Add brown sugar and vanilla.
5. Add flour, baking soda, salt and cinnamon. Mix.
6. Add remaining milk and combine until smooth.
7. Mix in chocolate chips.
8. Spray a muffin tin with and pour about 1/3 cup batter into each spot.
9. Bake 15 minutes, or until cooked through.

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