Football, Baking, and Studying – oh my!

Call that a crazy combination! Thinking of recipes I want to try while studying for my baking test and watching the teeter totter game between the Packers and the Eagles… I’m not your average girl.

So I discovered the other day (after two batches of muffins) that using expired baking powder is not the best idea. The muffins don’t taste horrible, but every few bites I would get a slight bitter flavor that could only be due to particles of baking powder (that is 1.5 years expired) that weren’t incorporated well enough into the batter prior to cooking. Luckily one of these batches has chocolate chips in it which help to overcomponsate for this flop, but it’s one of those chemical occurances that makes you realize maybe, just maybe, your ingredients should be well before their best buy date.

1 1/4 cup old- fashioned oats

1 1/4 cup milk (i used nonfat)

–> Soak these two for 15 minutes before mixing with everything else

1 egg

1/2 cup oil

3/4 cup packed brown sugar (will need additional 1/4 cup for topping)

1 1/4 cup flour

1 teaspoon salt

4 teaspoons baking powder

3/4 cup chocolate chips

1.  Combine egg and oil to oats and milk mixture

2. Combine all dry ingredients (except chocolate) and add to milk mixture

3. Fold in chocolate chips

4. Pour into pregreased muffin pan and top with remaining brown sugar

Bake at 400 degrees for 23 minutes

Yield: 10-12 muffins


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