How was everyone’s Super Bowl Sunday? Feisty and I went to my aunt, The Singer’s, for a party, and I ate ALL. THE. JUNK. FOOD. It was glorious in that sick-feeling, but wings-and-pizza-stuffed way. She also sent us home with five heaping plates of goodness. Carrying that home, plus my purse, gifts for Feisty, toys for Feisty and actual Feisty was no joke, but now I am kinda counting down to today’s junk time.
I was going to start eating healthier or something, but with the five plates of tasties in the fridge and my upcoming birthday, that’s a resolution that’s best tabled for now.
Anyway. We’ve got meals pretty well figured out here, honestly, except lunch. We try, but never manage to get it together. Breakfast, though. I skipped it all through high school and undergrad, some of adulthood, but now actually enjoy it with the help of homemade granola on whole milk plain yogurt and making a batch of muffins to freeze in advance. Today, I adapted this recipe, and the results were good. As written, I found it good, but maybe too pared down without a lot of flavor. I also didn’t have time to make streusel topping because work and baby breakfast.
Cinnamon Whole Wheat Muffins
Makes 12 standard-size muffins.
3/4 c. whole wheat flour
1/2. c. all-purpose flour
1 c. old-fashioned oats
1/3 c. brown sugar
1 T. baking powder
1 1/2 t. cinnamon
1 c. milk
1/4 c. neutral oil
1 t. vanilla
1/3 c. + 1T cinnamon sugar, reserved
Preheat oven to 400 degrees. Grease 12 standard muffin cups or line with cupcake papers.
In a large mixing bowl, stir together dry ingredients until well blended. Make a well in the center.
In another bowl, beat egg and add milk, oil and vanilla. Stir into well in center of dry ingredients and mix until fully incorporated. Fill greased muffin cups half to 3/4 full with batter. Sprinkle 1/2 T. of reserved cinnamon sugar over each muffin.
Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean. Run a knife around the edge of each muffin, cool for 5 mins, then remove from pan to cooling rack.
When the muffins are fully cooled, I put them on a baking sheet and freeze, then (ideally), when completely frozen, turn then out into a freezer bag. Store in freezer and warm for about 30 seconds in the microwave before serving.