breakfast :: muffins!
i, for one, am a big fan of the breakfast meal in general, but don't always have the appetite or the time to down eggs, toast and bacon. sometimes you need a grab & go brekkie option and muffins are the answer in my book.
fortunately, this also true for my son. his biggest joy in life is going out for a muffin. seriously. the kid thinks this is just the most fun. which is nice for me because, well, he's easy to please! whenever things start to go awry or we need an outing, we head to a cafe or bakery and get a muffin.
that being said, i do like to make them at home now and then, too. baking them myself means; they're fresh, i can put whatever i want in them and i can freeze some for later snacking. what could be better?
there are different ways to go when considering the muffins you want to bake. do you want something healthy--are you in a wheat and flax seed kind of mood? are you a fruit muffin purist like my son--gotta have blueberries or cranberries in there? or are you craving something sweet like a chocolate chipper or coffee cake style? It doesn't matter because there is something out there for each of these moods and needs.
today i offer you our favorite recipe--Oatmeal-Banana Muffins w/ Chocolate Chips. sorta desserty, sorta snacky, all yummy.
OATMEAL-BANANA MUFFINS with CHOCOLATE CHIPS
These muffins are not for the timid.
1 1/4 cups rolled oats
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
3 large eggs
2 very ripe bananas, mashed
3/4 cup buttermilk
1/4 cup canola oil
1 cup semisweet chocolate chips
1. Preheat oven to 375 degrees
2. Line muffin tin cups with paper liners.
3. Spread the oats onto a baking sheet and toast for 8-10 minutes or until a light golden. Set aside to cool.
4. Combine the flour, baking powder and salt in a large bowl. Stir in oats.
5. Whisk together the sugar, bugger, eggs, bananas, buttermilk and oil in a separate bowl until well blended.
6. Add the wet mixture to the dry and stir just until moist and blended. (And no longer! Put that spatula down!)
7. Scoop the batter into the prepared tin with an ice cream scoop (fill to just about the top).
8. Bake 25-30 minutes, until a toothpick comes out clean.
9. Remove from oven and cool for 5 minutes before turning muffins out. Serve immediately!