Ypsi Cooks

It seems ridiculous to eat a cold breakfast on a Saturday morning when there are so many delicious breakfast options. Pancakes with blueberries, banana slices, chunks of peach, or whatever deliciousness is hanging around. Eggs with veggies and cheese, homemade granola with homemade yogurt, fruit and a little maple syrup. The breakfast options are endless. Today Elijah declared it a muffin day. So I looked in our Whole Family Recipes cookbook and found “Oatmeal Raisin Muffins.” Of course I couldn't leave well enough alone, but the end result still needs some tweaking. Here is what I will try next time:

3/4 c. rolled oats*
1 c. white whole wheat flour (Available at most grocery stores, we use King Arthur brand)
1/4 c. rice, oat, bean, potato, etc. flour
2 TBSP nutritional yeast
2 TBSP sugar
1/2 tsp baking soda
1 tsp baking powder
1 TBSP cinnamon

1 c. milk*
2 eggs
1/3 c. honey
1″ of fresh, peeled ginger, grated
1 tsp vanilla extract

1/2 c. raisins plumped in boiling water
1/2 c. slice almonds

Preheat the oven to 370 and grease a 12 cup muffin tin. Mix the dry ingredients (not a bad idea to sift the flour and leaveners) and make a well in the center. In a separate bowl, blend the wet ingredients. Pour the wed ingredients into the well and stir until just moistened. Add the almonds and raisins. divide the batter into the muffin cups. Bake until toothpick comes out with just a few crumbs, about 17 min.
*Ideally, soak the oats in the fridge milk overnight

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