Heartwings Love Notes 973: Ingenious Muffins
By: Tasha Halpert
Heartwings says, “With clever thought, mistakes can be turned into triumphs.”
As we get older, sometimes what we try to chew can be challenging. I was looking for some gluten free cereal in the supermarket, specifically, one with flakes rather than one that was very crunchy. I picked out a box that looked likely and was gluten free, and brought it home. The next day Stephen and I poured some into bowls, added milk and took a spoonful. Crunchy much! I picked up the box and checked it out. What appeared to be flakes was actually clumps of flakes. I shook my head and sighed.
“Try grinding it up,” Stephen suggested. Into the food processor it went. When I had what looked like crumbs, I poured it into a container. The next day we tried a little and decided it was still much too hard to chew. Always ready with suggestions, Stephen said, “Why not make it into muffins?” I remembered seeing recipes in my ancient Fanny Farmers’ cook book, where crumbs from stale or leftover baked goods were added to recipes, so I agreed to try his suggestion.
I thought about how to use the cereal crumbs. I reasoned that they were grains after all, so I decided to substitute some for part of the gluten free flour in my recipe. I did so, made the recipe with some additional rising ingredients and poured the batter into the silicone baking cups I use to line the muffin pans. Into the oven they went, and when they emerged and had cooled a little, we tried them. Excellent! Stephen thought I ought to share the recipe, so here it is. I don’t remember the kind of cereal, however I expect any granola or firm type cereal would do.
Preheat oven to 425 and prepare muffin tins. In blender or by hand, mix 2 eggs, ¼ cup mild olive oil, and 2 cups milk. In a medium to large bowl mix 1 cup gluten free or not flour, 1 cup gluten free or not ground dry cereal of your choice, ½ cup sugar, 1 tsp. baking soda, 3 tsps. baking powder, ½ tsp salt, 1 cup white or dark chocolate chips. Pour wet mixture over dry and mix well. Put ¼ cup mix in 12 to 16 baking muffin pan cups. Bake at 425 for 20 minutes or until top bounces back quickly from a light poke. Tipping them up in the pan to cool slightly, serve to delighted family and or friends.
May your ingenuity flourish in the kitchen as well as elsewhere.
Blessings and best regards, Tasha Halpert
PS Do you have a recipe you crafted yourself to use something you didn’t want to waste? I do so love to hear from my readers. Perhaps you will try the recipe and let me know how you like it? Email me at email@example.com or gmail.com. For more love notes, visit my web site at www.heartwingsandfriends.com .