Baking and Board Games:
What better way to spend a mid-week, school-canceled SNOW DAY!
With a little sledding, snow-fort making and hot chocolate sipping added to keep things balanced.
Our Favorite Chocolate Chip Cookies (recipe HERE)
**Prep Note: the oats need to soak in the milk for 1 hour before adding the rest of the ingredients.
1 cup buttermilk (or 1 cup milk + 1 Tbs white vinegar or lemon juice)
1 cup rolled oats
1 large egg, at room temperature
½ cup brown sugar
½ cup sugar
½ cup butter, melted and cooled slightly
1 tsp vanilla
1 cup plus 2 Tablespoons all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon nutmeg (optional)
½ teaspoon cinnamon
1 cup raspberries or mixed berries (fresh or frozen)
½ cup dark chocolate chunks or chips
Combine buttermilk and oats in a large bowl and let stand for one hour. Preheat the oven to 375°F. Line a muffin tin with paper liners.
Stir the egg into the oat and milk mixture; add brown sugar and sugar; mix to combine. Stir in melted butter. In a small bowl, combine flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix. Gently stir in raspberries and chocolate.
Spoon batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 15 minutes (they will take slightly longer if using frozen berries).
Cool on a wire rack.
Makes 12 medium muffins