When I woke up this morning my two sons were still sleeping and I decided to bake them a treat. It's always nice to enter the kitchen and smell freshly baked muffins. I don't buy them at the store because they can't be compared to mine. It's quick and easy to whip up muffins. You can make these in advance and freeze them. They are perfect when you are rushing to go to school or work. Just place one muffin straight from the freezer and microwave on high for about 20 seconds and you're ready to go.
In this muffin recipe I added oats because I wanted a moist muffin. I like to buy large flakes oats. Then I added dark chocolate chips and frozen berries to my mix. They pair so well together. For liquid I added the new flavour of Blue Diamond Almond Breeze that I found at my store this week. It's the Almond Coconut. I was pleasantly surprised with the taste. These muffins were a hit with my family today. I will make them again.
1 1/2 cup all-purpose flour
1/2 cup large flakes oats
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
2/3 cup Blue Diamond Almond Breeze
1/3 cup butter, melted
1/4 cup maple syrup
1 tsp pure vanilla extract
1 cup frozen berries
1/2 cup dark chocolate chips
1- Preheat oven to 375F.
2- In a large bowl mix the Blue Diamond Almond Breeze, melted butter, maple syrup, eggs and almond extract with a fork.
3- In a medium bowl mix the flour, oats, brown sugar, baking powder and salt.
4- Pour the dry ingredients over the wet ingredients, stirring with a fork just until moistened. Add the berries and chocolate chips and mix gently.
5- Spray with PAM 12-cup muffin pan. Spoon muffins mixture into the muffin tins.
6- Bake at 375F for 20 minutes or until a toothpick inserted in the middle comes out clean.