Monday, January 7, 2013

rocket muffins

weekend top ten
1. happy hour with my favorite co-workers of all time
2. spontaneous dinner and an outrageous movie with my parents
3. macrina and a walk around queen anne
4. making these muffins :)
5. take out and gossip with a good friend
6. about 12 episodes of my new fave tv show
7. brunch with an old friend
8. a seahawks win - HELLO!
10. a late night stroll through downtown

my life is pretty amazing. i'm not going to lie :)

 these are my favorite muffins of all time.

 they were perfect.

3/4 c hazelnuts, toasted, chopped
3/4 cup all purpose flour
3/4 cup whole wheat flour
2 tablespoons light brown sugar
1 tablespoon baking powder
2 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups rolled oats
3 medium carrots, grated
1 small, ripe banana, mashed
2 eggs
1/2 cup vegetable oil
1/2 cup molasses
1/2 cup buttermilk
1/2 cup raspberry preserves


1. preheat your oven to 350 degrees.
spread nuts out on a baking sheet and roast until 
they're golden brown and fragrant (about 15 minutes).

2. measure the flours, brown sugar, baking powder and soda, 
and salt into a large bowl and combine well. 
then add the oats, chopped nuts, and carrots to the dry mixture. 
stir together until the carrots are well coated and all is well combined.

3. in a medium bowl, lightly beat the 2 eggs. 
then add the mashed banana, oil, molasses, and buttermilk. 
mix with a whisk until it's thoroughly blended. 

4. add the liquid mixture to the dry mixture. 
stir with a fork until the batter just starts to come together. 
do not overmix.

5. spoon the batter into a prepared muffin tin. 
(you can either grease the tin or use muffin liners)
fill each cup to the top. bake in the center of the oven 
until the tops are deep brown and a toothpick comes out clean (about 25 minutes). 
let the muffins cool about 10 minutes, 
then make a little well in the top of each and spoon in a bit of jam. 
remove the muffins to a cooling rack.

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