I’m not really a muffin girl, under normal circumstances.
I think of muffins as breakfast-y or brunch-y treats, and I’m not big on breakfast. (Well, I’m not big on breakfast in the morning. I am, on the other hand, wild about breakfast at dinner time. BRINNER!!!)
So you may be wondering why I would make muffins then.
Or maybe you’re not. Doesn’t matter, you’re going to find out. Lucky.
Remember I said I was teaching the sewing class last weekend? Well, being the
awesome instructor total lame-o that I am, I wasn’t really thinking about the typical college student sleep cycle when I scheduled the class for Saturdays at NINE AM.
So, being the
awesome instructor intrepid baker that I am, I woke up early on Saturday to make a batch of muffins to bring in so as to win the favor of my students.
(Lies, I woke up at the same time I always do, without an alarm, it just happened to leave me enough time to bake muffins. It wasn’t planned.)
(Also a lie: I would have made muffins no matter what time the class started and I didn’t even think about 9 am being early until I got to class and only 6 of 10 enrolled students were there, and 2 of them were still in pjs. Though, to be fair the 2 women have been in several of my classes and I’m pretty sure I’ve only ever seen them in pjs.)
I know maple and cinnamon are classic fall flavors and we are in full on winter mode here, but Saturday was the first day that the temperatures in the daytime were supposed to be above ZERO, which felt downright autumnal, so I was all out of sorts, taste-wise.
Plus I’m always in the mood for cinnamon, and I picked up these leaf-shaped sprinkles at the store on sale for like 2 cents, so I went with it.
I left the muffins at home.
Which would have been fine and the students would never have known, but my big mouth opened and before I knew it, I smacked myself on the head (for real, I did) and shouted about 20 minutes into the class Crap! I forgot the muffins I made for you guys!!
Busted. I busted myself.
These muffins are going on five days now, and are still incredibly moist and delicious. Store them in a covered container at rom temperature and eat them as is, or serve them warm with a little melted butter. Butter makes everything better.
Maple Cinnamon Muffins
- 2/3 cup oat flour
- 1 T arrowroot flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 medium eggs
- 1/4 cup margarine
- 1 tsp maple extract (or 2 T maple syrup)
- 1 cup sugar
- 2 T almond milk (omit if using maple syrup)
Preheat oven to 350 and line muffin tin with liners (or spray with non-stick spray).
Combine the flours, baking soda, salt, and cinnamon in a bowl and mix. create a well in the center and add in the remainder of the ingredients and stir until just combined. Batter may be slightly lumpy.
Fill muffin cups 3/4 full and bake for 20-25 minutes, when a toothpick comes out clean.
I guess I will need to make something for class on Saturday, to make up or it.
Man, me and my big mouth. I open it, and it gets me in trouble.
What’s your take on the breakfast debate? Muffins? Sweet or savory? Are fall flavors so 2012?