Tuesday, July 14, 2009

Hearty Breakfast Muffins


•1/2 cup whole almonds
•2 tbsp brown sugar
•1 egg
•1-1/2 cups milk
•1/4 cup molasses
•1/2 cup granulated sugar
•2 cups all-purpose flour
•1 cup rolled oats
•3 tsp baking powder
•1/2 tsp baking soda
•1-1/2 tsp cinnamon
•1/4 tsp nutmeg
•1/2 tsp salt
•1/4 cup melted butter
•1 cup currants or raisins

~ Set oven to 375

~ chop nuts and coat with brown sugar

~ prepare muffin cups... 12 cup size. I like the spray oils... fast and simple.

~ beat egg slightly and then add the milk and molasses. Stir to combine.

~spoon sugar, flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt into a large mixing bowl.

~give dry ingredients a good stir with a fork and then make a well in centre. Pour in egg mixture and melted butter and stir just until combined. Over mixing can result in dry muffins. Stir in currants.

~carefully spoon batter into muffin cups and sprinkle with almonds.

~place muffin tins in centre of preheated 375F (190C) oven and bake until golden. This should take about 20 to 25 minutes.

~cool for about 5 minutes and then flip muffins out onto cooling rack.



Photo Credit: stock.xchng.com

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