Sunday, August 2, 2015

Oatmeal Nutella Muffins


With only one child home this week, my husband and I have become slacker parents. The younger two are off at camp, leaving only a teenager around for us to ignore. Also, it's too bloody humid to cook any real food after lunch. That's summer in Baltimore, but it does make for gorgeous hydrangeas.


Lucky thing I bought this giant vat of Nutella! The kid can live on Nutella sandwiches for two weeks, right?


When I was a kid at sleepaway camp, my mother relied on my frequent letters to know how I was. Today, camps post a thousand photos a day to their websites. Which is good, because my kids write once a week, at most. But I feel guilty if I don't scrutinize that website minutely for a glimpse of my kids.


There's my daughter at the pool, my son at archery, field trip, dining hall, blahblahblah. I think I'm spending more time looking at the camp websites than talking to the kid who's actually home. Lucky thing the teenager only cares about sports, and getting fed before and after practice. He grunts his thanks, then lopes off to watch whatever sportsball game is on tonight. Not that I'm complaining! As teenagers go, A+, right?


Anyway...

I've been making these muffins a lot. Even with the Nutella, I think these qualify as an acceptable breakfast. Lots of "muffin" recipes are just a plan to eat cake in the morning. Not that there's anything wrong with that. But I find it easier to justify frozen pizza for dinner if I feed the boy something nutritious for breakfast.



Bonus: the oatmeal retains moisture, so you can make these muffins the night before without them drying out. Which is good, because the teenager and I are not morning people.


Oatmeal Nutella Muffins
1 1/4 cups all-purpose flour (150g)
1 cup quick oats (80g)
1/2 cup of sugar, or a little bit less if you prefer (100g)
1 tablespoon baking powder (15g)
1/4 teaspoon table salt
1 cup milk (227g)
1/4 cup vegetable oil (56g)
2 eggs
3-4 tablespoons Nutella (57-76g)

adapted from KingArthurFlour.com

Preheat oven to 500˚ (475˚ convection). Line a 12-cup muffin tin with 12 regular or 9 large paper liners.

In a large bowl, whisk together flour, oats, sugar, baking powder and salt. In a medium bowl, whisk together milk, oil and eggs. Gently whisk the wet ingredients into the dry, being careful not to overbeat.

Drop the Nutella by tablespoons into the muffin batter. Use a knife to marble the Nutella throughout.

Divide the batter evenly among the liners - an ice cream scoop works best for this. Place in the oven and immediately drop temperature to 400˚ (375˚ convection). Bake for 15-20 minutes, until tops are just starting to brown. Serve warm or at room temperature.


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