I’m on a mission this month to avoid the grocery store and eat what’s already in kitchen, pantry challenge style. For the past few months, I’ve been hooked on the couponing/stockpiling way of doing things. Which has resulted in many phenomenal deals! But the cupboards are overflowing and the freezer is filling up, so it’s high time to start reaping the benefits of all of that time spent finding bargains. It’s also a good time to shift my focus from spending time deal hunting to preparing for my next handmade festival.
- leftover unsweetened applesauce
- 1 egg
- milk that was past its prime and starting to smell sour
- lined cupcake pan with paper liners, and sprayed the liners with oil (I have a lot of problems with batter sticking to liners or the tin, so wanted to cover my bases)
- used canola oil in place of butter or coconut oil (because I’ve found that with whole wheat baking, oil provides better texture)
- used 94 g freshly milled hard white wheat flour
- added 1/2 c raisins
- baked 22 min
I took these out of the oven and cooled for about 2 min in the pan before removing from the pan. The corners started to fall apart during this process, which had me nervous. Often times with my whole wheat baking, things become rather delicate and it’s touch and go.
But once they’d cooled completely, the texture firmed up nicely and everything was fine! These are delicious, with a hint of cinnamon and sweet little raisin pockets. The oats help keep the muffins moist and soft, without being crumbly and delicate. And they freeze well, too.
This is a keeper!