These do seem a little more complicated than I’ve been going for but the certainly do seem worth it. Since I work from home on Fridays and this particular Friday isn’t too crazy I think I can schedule a full lunch break to make these while monitoring my “mobile work space”. Some people think I’m crazy bringing all these screens into the kitchen. During work hours I will have my work laptop (in case of any phone calls or urgent emails), personal laptop (with the recipe), Billy the iPad (named after William Blake and usually streaming some sci-fi series on Netflix), and my phone (because I’m popular… and my boss has my cell phone number in case I’m needed for something).
So during a full episode of Star Trek: Voyager I think these could come into being…
“Chai Spiced Pumpkin Oatmeal Muffins with Vanilla Bean Cream Cheese Glaze” from Ambitious Kitchen
I sometimes describe my insides as being on to fronts. One side is always trying to colonize the other and tradition usually wins. For this reason I know I couldn’t actually go an entire week only eating muffins for breakfast. At some point I’d go looking for something savory and preferably involving rice or bread. That being said, I feel like something like this would probably be an evening snack as opposed to a breakfast item for me. Something about coconut feels off as a breakfast flavor in my book. But it would be nice to munch on while watching Battlestar Galactica with my mom after work.
I’ve been at home a lot more than usual these last couple weeks and there’s a little of the stir-crazy Oci starting to come out now. I’ve found that a quick baking session every couple of days can go a long way to keeping you sane while making sure family members don’t… well don’t dismember each other.
While I’ve been trying a large variety of recipes, one of my favorite genre’s lately has been Muffins. So for the entire week, I’m going to feature muffin recipes I’ve been testing out.
As a brief note, my father has removed our all-purpose flour from the house so I’ve been left with either a high-gluten bread flour or a whole wheat pastry flour. This means that any recipe I’ve tried has mostly likely been made with a whole wheat pastry flour which I’m finding I rather enjoy when used in certain recipes.
To start off the week is a new recipe I’ve tried that I just found when I was looking for something that involved chocolate and a little bit of texture. These absolutely delivered! I cut the chocolate chip count in half since I was using the regular sized chips and would probably add another 1/4 cup of oats for even more substance. I also suggest using liners (which I didn’t) as the chocolate will stick through any non-stick coating (I used Pam).
“Chocolate Chip Oatmeal Muffins” from Hello Homebody
Saturday mornings are a bit hectic in my house. We have to wake up and be ready to leave the house by 8:30 to get out to Rockville to pick up my Gma for church and then do some backtracking and actually drive to church in time for various programming that begins at 10:00 AM. So not the best rest of the weekend but it is later than we usually leave for work/school in the mornings. I think that even though this is another muffin recipe (and I was going for no repeats) I’d be best making these “Banana-Oatmeal Muffins Recipe” from Foodienarium because it can be supplemented with other foods if people are awake early enough to prepare something or it can be eaten quickly or brought in the car to eat on the go by some of the more sleep-prone members of the family. The muffins could also be brought along to Sabbath school to help fuel the intense philosophical discussion that go on while I’m busy in the corner coloring or drawing floor plans that would allow me to have a full apartment without ever leaving home (we’re thinking of building an apartment into our basement. I’m making sure there’s a proper kitchen. No worries).