So I got the notion in my head that I would make everyone a Christmas breakfast for when we were done opening presents and the decision came down to two things: Maple Oat Muffins and Cinnamon Rolls, and as you can see from the title of this blog I chose the muffins, but here’s why. I took a poll in my family on who wanted what; I wanted the muffins, my dad wanted both and my mom and sister wanted the cinnamon rolls so I decided to make the cinnamon rolls for breakfast, BUT I would make the maple oat muffins for the Christmas lunch because I love to get things my way sometimes. :) Well I got up at 6am and got all of the ingredients together and read the directions carefully and adaptations because I didn’t have a bread maker I had to improvise off of other’s comments. By around 6:30 I got started, making sure not to wake anyone. Right off the bat I knew something was wrong because the yeast wasn’t dissolving, but I continued on anyways. After 45 minutes of waiting the dough never rose and I got impatient and my dad was up and it was only a matter of time before my mom and sister, Emily would be too. I got out the ingredients for the maple oat muffins and got to work. Needless to say they were ready by the time our presents were opened and we were all ready for breakfast. These were the most amazing things ever. I wish I could taste a little more of the maple flavor but in the end I loved them! I had two for breakfast and I think Emily had about 5, haha. I will definitely be making these again soon!
These muffins went so quickly! I was amazed since nothing
goes that quickly.
Mom gave me the idea to put a bow in them, as if they were
Christmas presents. :)
These were the Cinnamon Rolls i tried to make. It took 2 hours for the
dough to get 1/4 bigger and then another hour after they
were cut to hardly rise at all...
They werent even that good, maybe about a C. Maybe I'll try the
recipe again...but not anytime soon.
Mape Oat Muffins
slightly adapted from recipe.com
makes 12 muffins
1 cup quick-cooking or regular rolled oats
1/2 cup milk1 cup all-purpose flour (used unbleached)
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
3/4 cup pure maple syrup
1/4 cup butter, melted
1 egg, lightly beaten
1/2 cup chopped pecans (omtied)
- Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, combine oats and milk; let stand for 5 minutes. In a large bowl, combine flour, baking powder, salt, and cinnamon. Make a well in center of flour mixture; set aside.
- Stir maple syrup, melted butter and egg into oats mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold half of the pecans into the batter.
- Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with remaining nuts. Bake in a 400 degree F oven for 15 to 18 minutes or until tops are golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
serving size: 1 muffin
with/without pecans: Calories 154.4 120.2 Total Fat 4.7 g 1.1 g Saturated Fat 0.6 g 0.3 g Polyunsaturated Fat 1.3 g 0.2 g Monounsaturated Fat 2.4 g 0.4 g Cholesterol 18.5 mg 18.5 mg Sodium 140.4 mg 140.4 mg Potassium 39.1 mg 18.8 mg Total Carbohydrate 26.5 g 25.9 mg Dietary Fiber 1.5 g 1.0 g Sugars 14.4 g 14.2 g Protein 9.1 g 8.7 g