I know I’m stressed when I start looking for cakes to eat and cakes to bake. Talbot’s health has been on watch this week and I finally got to the point where she was going downhill enough for me to call her doctor. Usually we can manage things pretty well at home, but this episode has been different. The details, well they’re not nice to share on the blog, so instead I’m sharing the stress muffins that I made.
I had a packet of frozen berries looming the freezer, so I thought I’d find a berry muffin, and I always love oats in a muffin so I went with that. Of course, that sad packet had fewer berries than I realised, so they’re a little light on the berry, but still pretty great to eat.
The recipe makes 12, and I tried really hard to not be stingy, and so I filled them right up to make just 12. And also I didn’t want to dirty another tray. There’s quite a lot of baking powder in these (a whole tablespoon), but it really made them rise quite nicely. I’ll have to remember that when I’m making oat-filled muffins. The recipe also called for some wholewheat flour. I didn’t have any, so I used regular white flour and it was fine. I cooked them for 20 minutes at 200 degrees Celsius.
Texturally, they’re quite dense, but they’re certainly not stodgy. If ever there was a muffin for eating at breakfast, this would be it. You could drop the sugar from half a cup to a quarter if you like, but they’re not overly sweet. The balance of flavours was quite good, too. I often leave vanilla out of fruit muffins because I don’t like the combination, but in this recipe the vanilla added a nice rounded flavour, and I would keep it in there next time.
So would I make it again?
A resounding yes. I’d like to experiment a little bit with the sugar (because less sugar is always healthier) and maybe go half the milk and top it up with some water, to see if it lightens them a little. I’d also try some light olive oil instead of the canola oil, just because I think I could, and I know olive is better for your health than canola. But, if you make it exactly to the recipe, I guarantee you won’t be disappointed.
You can find the recipe here.