This morning I got up to give Stewart a ride to work and came home to decidedly make muffins rather than go back to bed. I poured myself a big glass of the lady grey ice tea, preheated the oven, and got to work putting together this recipe with things we have lying around the house. When I put things together without really following a recipe (esp. baking) I'm always wary of it turning out like crap (like the time I forgot oil and the papers wouldn't come off the muffins). These muffins, though, aren't vegan (but you could easily sub with rice milk and faux egg), but they are delicious! OMG. I'm so happy I made more than a dozen of them. Enjoy!
Maple Apple Walnut Muffins
Preheat oven to 400F. When you put the muffins in the oven lower the temp to 375F.
Combine in a big bowl:
1 cup oats (I used oatmeal, but you could use oatmeal with rye flakes/barley flakes, whatevs!)
1/4 cup flax seeds
1 cup walnuts
1 cup brown sugar
1/2 cup white sugar
1 cup whole wheat flour
1 cup all purpose flour
1 tbsp baking powder
1 tsp baking soda
pinch of salt
1 1/2 tsp nutmeg
In a smaller bowl combine:
1/2 cup oil (I used veg, but you could use olive or almond or something)
2 cups liquid (I used 1/2 cup cream and 1 1/2 cups water because that's what we had. If we had soy I probably would have used that)
drizzle of maple syrup (or 1/4 cup, whichever you have in the fridge)
1 apple grated (I always use gala)
Pour liquids into bowl of dry ingredients and mix well (with a fork). Using a 1/4 cup measuring spoon pour into paper-lined muffin tins. I was able to make 17 muffins.
Bake for 20-25 minutes depending on your oven. Eat them hot out of the oven with peanut butter. But cool at least 7 of them for your week ahead and freeze them! xo