The weekend of our move is finally here! I have been talking about it for so long that you may have thought that it had already happened.
When I was starting to pack up our pantry, I noticed that the carton of molasses was almost empty. To me it seemed like it wasn’t worth packing away in a box, but it was the perfect opportunity to look for a recipe to use the molasses I had left.
Since I didn’t want to go to the grocery store, I took stock of the baking items I still had at my disposal and determined that rolled oats and chocolate chips would have to be key ingredients. I immediately went to Google and searched on [molasses oatmeal chocolate chip] – the result was over six hundred thousand hits! While scrolling down the list of tempting recipes, I settled on muffins.
This totally worked in my favour, as I had found a few muffin liners in the cupboard as well. In fact, this recipe used up all my molasses, muffin liners and chocolate chips. Three less things to put in a box.
This recipe, like most muffin recipes, is very easy. I was pleased that the list of ingredients didn’t call for a lot of sugar (only 1/3 of a cup), spread that over the thirty-six muffins that it made, and you have a relatively healthy treat for your coffee break.
I have found that molasses is an acquired taste. It doesn’t provide a shock of sweetness, but gives a more subtle flavour. In fact, the few times that I have baked with molasses, I have found that flavours are better the second day. I guess it needs a bit of time to mellow out. This batch of muffins was no exception. They were good when they came out of the oven, but they were great the next day.
I think that this muffin formula is a great base. It would be good with raisins or some dried dates. I think that you could even bake this in a loaf pan to create a delicious coffee cake.
I wonder what I will come up with as I start to unpack my pantry boxes. Hopefully an ingredient that I pull out of the box will inspire another round of baking.
Adapted from:
Food.com
Ingredients:
- 2 cups rolled oats
- 2 cups all purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 1/3 cup white sugar
- 4 egg whites
- 4 tbsp canola oil
- 1 3/4 cups almond milk
- 1/2 cup molasses
- 3/4 cup chocolate chips
Directions:
- Preheat oven to 400°F.
- Mix together all the dry ingredients (except the chocolate chips)
- Add in the wet ingredients and blend until just combined.
- Gently fold in the chocolate chips.
- Fill muffin tins about 2/3 full.
- Bake in preheated oven for 15 minutes (or until toothpick comes out clean)
- Eat, Share and Enjoy!
