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Рецепт Sweet Chocolate Flecked Muffins and Savory Tomato and Olive Muffins: Baking with Kids

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Ингредиенты

  • 1/2 cup old fashioned rolled oats
  • 1 1/4 cups milk (we used 1% with a drizzle of cream)
  • 2 t vanilla extract
  • 1 3/4 cups AP flour
  • 1 T baking powder
  • 3/4 t salt
  • 1/2 cup sugar
  • scant 1 cup grated chocolate
  • 1 large egg
  • 1/2 cup unsalted butter, melted
  • coarse sugar for sprinkling (we used colored sugar)
  • Preheat the oven to 400 F. Line your muffin tin with liners and then lightly spray. Set aside.
  • Place the oats into a bowl and pour the milk and vanilla over them. Stir and then leave them to soak while continue prepping the rest of the recipe.
  • Whisk together the flour, baking powder, salt and sugar. Whisk in the grated/processed chocolate.
  • Stir the egg and melted butter into the oat mixture. Fold that mixture into the dry mixture gently, just enough to combine.
  • Bake for 18-20 minutes, until risen and golden brown. Cool in the pan for 5-10 minutes, and then turn out onto a cooling rack.
  • Print This!
  • Fresh Tomato & Olive Muffins
  • Adapted from Muffins Galore, Catherine Atkinson
  • For the muffins:
  • 2 cups AP flour
  • 1 T baking powder
  • 1 T sugar
  • 1/4 cup freshly grated Asiago cheese
  • 3 T chopped fresh basil
  • 1 large egg
  • 3/4 cup milk (we used 1% with a drizzle of cream)
  • 1/2 cup unsalted butter, melted
  • 1 T extra virgin olive oil
  • 4 medium sized ripe tomatoes, seeded, squeezed gently to remove excess juice and chopped
  • 1/3 cup roughly chopped pitted olives (green, black or a mix)
  • 1 clove garlic, minced
  • 1/2 t salt
  • freshly ground black pepper to taste
  • For the topping:
  • 3/4 cup panko crumbs
  • 1/4 cup freshly grated Asiago cheese
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