My life the past month has been pretty hectic. I’ve had so many weddings, cake tastings, and other projects that I literally have not had any time for ‘casual baking’ at home, unfortunately.
What do they say- when it rains, it pours?
On Tuesday I wrapped up a cake photo shoot and now, for the time being, I have a little time on my hands. Yesterday evening I baked these muffins, as well as the delicious Double Lemon Bars that are now a classic in our home.
We had salad for dinner and I wanted something a bit hearty, a bit sweet, and satisfying in the way that only carbs can be. A quick Internet search yielded these muffins. I threw some milk chocolate chips in ours, but I think these would be exceptional with some toasted nuts, mashed banana, fresh berries, or diced apple.
These came together in no time and baked up nice and high with puffy domed tops.
So, now that I have a bit more freedom, what should I bake next?
How to make this high altitude adjusted recipe:
Whole Wheat Muffins
Adapted from Allrecipes.com
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- ½ cup safflower or canola oil
- 1½ teaspoons vanilla
- 1 egg
- 1-1½ cups toasted nuts, fruit, or chocolate chips
- Preheat your oven to 350 F.
- Line a muffin tin with paper baking cups or coat with nonstick cooking spray.
- Combine the all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a bowl.
- In another bowl, whisk together the milk, oil, vanilla, and egg.
- Stir the dry ingredients into the wet until just combined.
- Fold in any extras like nuts, fruit, or chocolate chips.
- Scoop the batter into each muffin cup, this recipes yields about 10 muffins.
- Bake for 18-20 minutes until the muffins are puffed and the centers spring back when lightly touched.
- Makes about 10 muffins.