Oatmeal Chocolate Chip Muffins

Last weekend I went camping with old co-workers at Lake Folsom, northeast of Sacramento. It was so great to get away from checking emails, facebooking, and texting and just live in the moment with nature.

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The night before I wanted to bring some snacks and threw together these Oatmeal Chocolate Chip Muffins they were yummy, filling, and, best of all, portable!

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I did not have quick-cook oats, so I used regular oats and it definitely was good to soak it for a little while in the milk. The muffin texture was a bit more chewy and you could still taste the oats. Made it a bit more “rustic” I suppose.

  • 1 1/4 cup oats
  • 1 1/4 cup milk (soy/almond/coconut/hemp/rice milk works too!)

Soak for at least 15 mins if you are using regular oats. In the meantime, pre-heat your oven to 400 and grease the muffin pan.

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Add these ingredients into the milk-oats mixture:

  • 1 egg
  • 1/2 cup oil
  • 1/2 cup brown sugar
  • 3/4 cup chocolate chips (I used a mix of semi-sweet, dark, and milk Ghirardelli chocolate chips just for fun!)
  • 1/2 cup of the pecans

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Combine the two mixtures together until it looks like this.

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Pop them in the oven for about 20-25 mins. I did not sprinkle brown sugar on top like the original recipe because it was really sweet enough with the chocolate.

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I tried one right out of the oven with the chocolate chips melted. Oh man, I had to remind myself to save some for camping!

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Strawberry Lemon Cheesecake Muffins

This fun Strawberry Lemon Muffin recipe from Allrecipes reminded me of delicious, refreshing strawberry lemonade. But I spontaneously threw in a twist: cream cheese. I had some leftover Philadelphia Whipped Cream Cheese in the fridge and decided to drop a dollop of it in each muffin before it went into the oven!

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The light lemon flavor in the muffin, the baked strawberries’ jam-like texture, and a bit of creamy rich cheese went really well together and turned into a delicious portable dessert/ breakfast. I usually think that cheesecakes are more cheese than cake which makes it too rich for me, but these little muffins are a bit more balanced.

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Excited to try more recipes in anticipation of warm summer days, BBQs, and picnics!

“To Die For” Blueberry Muffins

My work is a nonprofit agency that served low-income youth and families so we get food donations from the Food Bank every Tuesday to give out foods. It’s a work perk that staff get first dibs on the good stuff. Every Tuesday – you never know what you will get: celery, onions, strawberries, potatoes…granola bars near expiration date. Last week, I couldn’t believe how lucky we were to get packs of organic blueberries!!! I took two boxes but they started going bad and I was wary of eating them raw so I decided to bake them!

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This “To Die For” Blueberry Muffins is from Allrecipes.com. I especially love that this has a crunchy sugar top- extra delicious but definitely not extra healthy.

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Pretty standard recipe, mix the dry ingredients and mix the wet ingredients, then combine together. I increased the recipe for an even 12 muffins instead of the 8 in the original recipe. Also I don’t usually have cow milk at home, so I sub’ed with sweetened soy milk.

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I added more blueberries than the recipe called for, but you can never have too many delicious juicy blueberries can you? DSCN3273

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Lots of sugar, LOTS of butter, and cinnamon for the topping. The recipe called for WAY too much, I had a whole half a bowl left even after topping the muffins very generously with the sugar topping.

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I coated the top of the muffin pan, so when the muffin tops overflowed it won’t stick. I wanted to make these muffins cafe-style with big “muffin tops”.

They came out wonderfully after 25 mins in the oven. They were fluffy, sweet, and juicy- I absolutely LOVED the crunchy, sugary topping.

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Can’t wait to see what we get next week at work!

Chocolate Chip Banana Muffins

Original Recipe: Allrecipes.com Chocolate Chip Banana Muffin

Summer has kept me crazy-busy at work, so much so that I haven’t really baked in a while! *sad face* Luckily I saw some over ripened bananas at work that were PERFECT for baking! (Yay for not wasting food too!) The yogurt called for in the recipe keeps these muffins really moist and fluffy. I actually only had blueberry Greek yogurt in my fridge and decided, what the heck, let’s see what happens.

Not to brag but these chocolatey, fluffy muffins were a big hit at work the next day.

1/2 cup of chocolate chips goes a long way