This title is a whole mouthful but it definitely describes these muffins.
In the weeks leading up to our year-long traveling trip to Thailand and Southeast Asia I was constantly looking for recipes to use up most of the staple foods in our pantry.
These muffins are the result of a whole wheat oatmeal muffin recipe I came across and modified to make it more interesting and to include more items from my pantry.
This recipe is very simple to modify to your taste and content of your pantry.
- ½ c. sugar
- ¾ c. (almond) milk
- ⅓ c. vegetable oil
- 1 egg
- 1½ c. whole wheat flour
- 3 tsp. baking powder
- ½ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ½ c. oats
- ¼ c. ground nuts (I used hazelnut and almond)
- ½ c. any combination of nuts, dried fruit or chocolate chips
- I used:
- ⅛ c. chopped walnuts
- ⅛ c. sunflowers seeds
- ⅛ c. raisins
- ⅛ c. white chocolate chunks
- Preheat oven to 400F. Combine sugar, milk, oil, and egg in a large bowl. In another bowl sift together flour, baking powder, salt, cinnamon, and nutmeg. Stir flour mixture into wet ingredients only until just combined. Add oats, ground nuts, and fruit/nut/chocolate mix and combine.
- Line or grease a muffin pan and fill cavities half full with the batter. Bake for 15-20 minutes.
I very much enjoyed these muffins warmed for breakfast with a little butter.