Tuesday, May 27, 2008
Ok, this is a highly tweaked recipe so I wanted to make sure I had a copy of what I did since I was just kind of adjusting as I went along. The batter is super yummy!! Ethan has been asking for muffins since I made the first one. I didn't tweak it as much and it had pureed squash instead of pear, but I thought pear would be more subtle.
I'll update after they're done!
Edit: These were really, really good! They puffed up a lot in the oven but deflated a little when they came out but still a good muffin. They had a very cakey texture and smelled soo fudgey and taste delicious! Mmmmmmmm!! The lighter bits are just the oats, which add a nice texture (I added rolled oats to the ones I made before; steel cut definately have a different texture). Ethan even ate one without asking to put frosting on it, which is a big deal, lol! Shaylee is waiting for pie. I don't feel like making banana bread today anymore but will do it tomorrow.
Preheat oven to 350.
1 cup flour
1/3 cup ground flax
1/3 cup protein powder
1 cup sugar
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Mix these dry ingredients in a bowl. Stir in:
1 cup pear puree
1 cup vanilla soy milk
1/4 cup steel cut oats soaked in 1/2 cup hot water (add oats and water)
1/2 cup chocolate chips (optional; I only had 1/4 cup)
Stir until just moistened. Fill lined muffin cups and bake at 350 for 20 to 30 mins (my oven isn't heating right but this is from the original). Top with favorite toppings to eat!