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It's a treat to spend some time with The Friday Night Knitting Club. Dakota is always trying new recipes for her delicious baked goods, and everyone at Walker & Daughter is happy to test her creations! You can try them at home*, too. Here's her latest muffin recipe: Moist and just bursting with fruit flavor, these muffins have a nutrient boost from the whole wheat flour and rolled oats. (You can also find this recipe in the back of the book). |
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Makes 12 muffins Ingredients: 1 cup plain rolled oats (150 gm / 5¼ oz) 1 cup whole wheat flour (142 gm / 5 oz) 1 tsp each baking powder, baking soda & salt (5 ml each) Grated rind of one large orange 1½ cups flaked sweet coconut (355 gm / 12 oz) ½ cup liquid pasteurized honey (237 ml / 8 oz) 1 egg 3 tbsp canola or extra-light olive oil (45 ml / 1½ oz) 1 tbsp vinegar (15 ml / ½ oz) Juice 1 orange & add water to make one cup of liquid (237 ml / 8 oz) 1 to 1¼ cup fresh or frozen blueberries (237 to 315 gm / 8 to 11¼ oz) Directions: Preheat oven to 350°F (176°C). Line a muffin tin with paper cups. Combine the dry ingredients into a large mixing bowl: oats, flour, baking powder, baking soda and salt. Next, add the coconut flakes and orange rind to the dry ingredients. Get a separate bowl and beat the egg. Then incorporate the wet ingredients: honey, oil, vinegar, juice and water. Add the wet ingredients to the dry mix and stir until just moist. Then fold in blueberries. Pour batter into muffin cups, careful not to let any batter spill onto the tin. Bake in a preheated oven for 20-25 minutes. (Check to see if the muffins are fully baked by inserting a toothpick before removing from the oven; it should come out clean.) Remove muffins from the pan and cool on wire rack. Enjoy!
*Please note: This recipe is to be followed exactly as written. The creators of this website are not responsible for your specific health or allergy needs or for any adverse reactions to this recipe. |
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