Since it has been cold and snowy and wet
(rain and melting snow), I decided an ideal indoor activity would be to bake.
I opted to make muffins since I always
have success with any muffin recipe I make.
But, this time, I elected to go a bit on the wild side and create a new
recipe.
Instead of the usual two cups of white
flour, I used one cup of white flour, ½ cup whole wheat flour and ½ cup quick
oats. I had never ever used oatmeal in
muffins before and I was confident the combination with the other flours would
work. Other ingredients included farm fresh eggs, milk, sour cream and
vegetable oil. Sugar, baking powder and salt a must. And, just the right amount
of mixing which is key for a perfect texture.
Work indeed. The muffins baked with golden and
well-rounded tops as should be expected.
In addition, the flavor…definitely worth keeping this recipe.
Not only do I experience successful
baking with my muffins, which is always a plus, but muffins are a great
alternative to sweeter treats like cookies, cake and pie.
Hmmm…what should I put into my next
muffin concoction?
Oh...I know, but you will have to come back to find out. And, only if the new recipe is tasty. I will not pass along any flavor failures.
Oh...I know, but you will have to come back to find out. And, only if the new recipe is tasty. I will not pass along any flavor failures.
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