Sweet Chocolate Flecked Muffins and Savory Tomato and Olive Muffins: Baking with Kids Recipe

Ingredients

• 1/2 cup old fashioned rolled oats
• 1 1/4 cups milk (we used 1% with a drizzle of cream)
• 2 t vanilla extract
• 1 3/4 cups AP flour
• 1 T baking powder
• 3/4 t salt
• 1/2 cup sugar
• scant 1 cup grated chocolate
• 1 large egg
• 1/2 cup unsalted butter, melted
• coarse sugar for sprinkling (we used colored sugar)
• Preheat the oven to 400 F. Line your muffin tin with liners and then lightly spray. Set aside.
• Place the oats into a bowl and pour the milk and vanilla over them. Stir and then leave them to soak while continue prepping the rest of the recipe.
• Whisk together the flour, baking powder, salt and sugar. Whisk in the grated/processed chocolate.
• Stir the egg and melted butter into the oat mixture. Fold that mixture into the dry mixture gently, just enough to combine.
• Bake for 18-20 minutes, until risen and golden brown. Cool in the pan for 5-10 minutes, and then turn out onto a cooling rack.
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• Fresh Tomato & Olive Muffins
• Adapted from Muffins Galore, Catherine Atkinson
• For the muffins:
• 2 cups AP flour
• 1 T baking powder
• 1 T sugar
• 1/4 cup freshly grated Asiago cheese
• 3 T chopped fresh basil
• 1 large egg
• 3/4 cup milk (we used 1% with a drizzle of cream)
• 1/2 cup unsalted butter, melted
• 1 T extra virgin olive oil
• 4 medium sized ripe tomatoes, seeded, squeezed gently to remove excess juice and chopped
• 1/3 cup roughly chopped pitted olives (green, black or a mix)
• 1 clove garlic, minced
• 1/2 t salt
• freshly ground black pepper to taste
• For the topping:
• 3/4 cup panko crumbs
• 1/4 cup freshly grated Asiago cheese
View Full Recipe at The Spiced Life