I’ve been quite busy lately. From making cakes for my birthday and my dad’s birthday and my mom’s birthday (yay for January babies) to researching this super-ambitious and top-secret project (nothing to do with blogging—no worries) to, you know, that mildly inconvenient thing called homework, I haven’t had much time to write blog posts. It’s awful. I’ve had this recipe in my files for three weeks with the pictures all lined up for publication, and only today will you enjoy the wonderfulness that are these muffins.
|You can't really see the Nutella, but it's there.|
Or lazy winter afternoons. Which brings me to one little craft I made this weekend—
|Sorry for potato quality. It's a smartphone photo.|
With this winter’s first real actual snowfall (global warming, anyone?), I seized the opportunity to roll up a snowman, decorating it with that snowman kit—Just Add Snow!—we’ve had for years. I got a little carried away rolling the snow, though. Was kind of big.
|Contrary to this photograph, I do not have a little white beard on my chin.|
I may be a bit old for that sort of thing, but shit if it isn’t fun. Even if the head turns out really fat and oblong and is way too big for the little felt hat and scarf.
How to warm up after spending all of fifteen minutes outside packing together oversized snowballs? Hot cocoa, of course. And muffins, preferably right out of the oven.
If I do say so myself, these may be my favorite muffins I’ve ever posted here. There are some other good ones, yes, but there’s nothing like the pure goodness of a cinnamon-y, oat-y muffin stuffed with the heavenly spread that is Nutella. Almost like eating a cupcake for breakfast.
Here’s the recipe.
Gluten-free and vegan Nutella-stuffed cinnamon toast muffins
Adapted from Healthy Happy Life
170 grams • rolled oats • 2 cups plus 2 tablespoons
12 grams • baking powder • 1 tablespoon
3 grams • salt • ½ teaspoon
8 grams • cinnamon • 1 tablespoon
2 grams • vanilla extract • ½ teaspoon
312 grams • silken tofu • 11 ounces
114 grams • coconut oil, melted and slightly cooled • ½ cup
2 grams • apple cider vinegar • ½ teaspoon
45 grams • strongly brewed coffee • 3 tablespoons
212 grams • granulated sugar • 1 cup plus 1 tablespoon
64 grams • homemade vegan Nutella (I used this recipe without the espresso) • ¼ cup
Preheat oven to 400 degrees F. Grease 12 muffin tins.
Grind oatmeal into fine flour with a food processor. Transfer to a large bowl and whisk together with baking powder, salt, and 5 grams • 2 teaspoons cinnamon. Now place vanilla, tofu, coconut oil, apple cider vinegar, coffee, and 200 grams • 1 cup granulated sugar in the food processor and blend until smooth. Fold wet mixture into dry.
Fill each muffin tin about half way with batter. Dab a bit of nutella in the center and cover with more batter. bake for about 12 minutes, then reduce heat to 350 degrees F and bake for 8 more minutes. Let cool for 10 minutes before removing from tins. Munch.
|I'mma eat you riiiiight about now.|
Now, muffins are kind of my thing, and as such I’ve ended up with more than a couple variations on this blog. All for the best. They’re terrific. Why not check out a couple other ones while you’re online?
Blueberry muffins with cinnamon pecan streusel. These are truly a classic.
Dark chocolate strawberry banana bread muffins. Up your banana bread game by adding fresh fruit and chocolate.
Pumpkin spice latte muffins with cashew cream filling and espresso glaze. It’s still PSL season, right?
Lemon blueberry zucchini muffins with pecan streusel. God, I just love pecan streusel.