Let’s just say that these live up to their name. They stick to the paper a little bit, but what’s a little paper when you’re devouring a sweet delicious healthy muffin full of cappuccino chips? A minor inconvenience.
I made some modifications to the recipe, starting with replacing a little bit of the flour with wheat germ and flax. I used a tablespoon and a half of each, reducing the amount of flour by the same amount.
I mixed that in with whole wheat white flour, oats, baking powder, baking soda, salt, a heaping teaspoon of cinnamon, and a quarter teaspoon of nutmeg.
And then, the bowl caught on my sleeve, and tipped.
I swept it all up and measured it.
Then I did my best to estimate how much of that was flour and how much was oats, and added the same amount back in. And whisked.
In the same bowl, I added applesauce, Greek yogurt, honey, melted (unsalted) butter and an egg.
There was a weird instruction that came next, which was to “lightly mix the egg” before mixing everything together. At this point, per the directions, the egg was already in the bowl, so I tried to JUST mix the egg first. I was moderately successful.
I mixed everything together, this time without subtleties. (Also without subtitles, which is what I typed the first time.)
I folded in the cappuccino chips, specially ordered off the King Arthur Flour website. The batter seemed a little thick to me, so I took the advice of the recipe writer and added some 1% milk. I ended up putting in almost two tablespoons until it was, as requested, “scoopable.” And then I scooped, right into the pan.
I had heated the oven to 400 degrees, so I put in the tin, reduced the temperature to 375, and set the timer for 15 minutes. It took a solid 20 before I felt they were baked all the way through. They smelled wonderful.
I let them cool for another five minutes in the pan, then removed them to a wire rack, and then had some fun trying to get a decent shot of them. I’ve been a little off this week, so I don’t love any of these, but it’s always worthwhile to experiment.
The final word on these is this:
1. They’re delicious. Texture is nice, they’re satisfyingly filling, and the cappuccino chips are a nice touch.
2. They do stick to the paper a bit, but not in the way that the muffin stays on the paper, it’s more like the paper stays on the muffin, and you have to peel off thin bits of it. Next time I’ll skip the paper and just spray the pan.
3. Nobody believes that they’re healthy! The only sugar in these is in the chips, otherwise the honey does all the heavy lifting in terms of sweetness, to great success.
4. These could be played with too, more spices, different flavors of chips, even more oats.
5. They’re only 4 P+, which puts them on the breakfast list. Win!
OATMEAL COOKIE MUFFINS RECIPE (original)
My version of Oatmeal Cookie Muffins (adapted from Finding Joy In My Kitchen)
1 1/2 cups whole wheat white flour, less 3 tablespoons (method will be explained)
1 1/2 tablespoons wheat germ
1 1/2 tablespoons ground flax
1/2 cup rolled oats (not the quick ones)
1/2 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 (generous) teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons applesauce
3 tablespoons melted unsalted butter
1/3 cup honey
3/4 cup Greek yogurt (low fat)
1/4 cup cappuccino chips (or chips of your choice)
2 tablespoons 1% milk (optional, depending on texture)
Heat your oven to 400 degrees — you will reduce the temperature later — and spray or grease a 12-cup muffin tin. I do not recommend using paper cups for these.
Melt the butter, and set aside to cool.
In your measuring cup(s), put in the wheat germ and flax. Then fill the cup(s) with the flour until you reach 1/2 cups total. In a large bowl, whisk that together with the oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Try really hard not to spill any. (Apparently most people don’t find this part a big challenge, but I do.)
In the same bowl, so they sit on top of the dry ingredients, add the applesauce, melted butter, Greek yogurt, honey, and the egg. As best you can, try to beat the egg a little without having it intermingle with everything else. Once that’s done, the intermingling is welcome. Stir everything together until just combined.
Fold in the chips. If the batter seems too thick to scoop, add in some milk, one tablespoon at a time, until it becomes scooping-friendly. Then scoop it into your muffin cups, dividing as evenly as possible.
Place in the oven and reduce temperature to 375. Bake for 15-20 minutes, until a toothpick comes out clean when inserted into the center of one of the muffins. Let sit in the pan for 5 minutes, then move to a wire rack.