Friday, August 8, 2014
1 2/3 cup white flour
1/3 cup whole wheat
1/4 cup each whole oats and flaxseed meal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cup almond milk (I used vanilla almond milk)
3 tablespoons butter, yes the real thing, melted
2 tablespoons oil
Preheat oven to 400 degrees. In a large bowl whisk together all dry ingredients. In another bowl, whisk together all wet ingredients, including the egg. Slowly stir the wet ingredients into the dry, trying not to over stir. The rule of thumb I learned in Home Ec, oh yes, that was ages ago, was about 11 to 15 good swipes around the bowl. It doesn't matter if you have a bit of flour here and there not stirred in, unless there's a lot. The idea is to not over beat the batter so your muffins come out nice and soft.
Grease or line your muffin tin with papers. I use a regular ice cream scoop to divide the batter. Yield is about 12 muffins. Bake for 25 minutes, or until golden on top.