From the Kitchen of Angie St. John
Now that school winter break is over, we are settling back into our routine of preparing ahead of time for (dreaded) early morning breakfasts and packing up school lunches the night before. During the school year, I often bake large batches of waffles and mini muffins and freeze them so I always have something homemade on hand for the morning rush and for school snacks. Last night, I made some chocolate chip mini muffins and added an extra bit of healthy to them with omega-rich flaxseed. These bite sized treats are so easy to make and honestly, you could throw anything into them...blueberries, rainbow sprinkles, pineapple, you name it! Eat some and freeze some. Last night I upped my game and froze them in 5 packs! For best, fresh out of the oven results, freeze immediately after your mini muffins come out of the oven and then take out to thaw the night before. Kids and adults love mini muffins. Get creative and get baking!
Yields about 30 mini muffins
You Will Need:
1 1/2 cups of flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1/2 cup milk (any kind)
1/2 cup ingredient of your choice (chocolate chips, blueberries, etc)
1 teaspoon ground flaxseed (optional)
Baking Instructions:
1. Preheat oven to 400 degrees and grease a mini muffin pan or line with mini muffin tins.
2. Combine flour, sugar, salt, and baking powder in a large bowl.
3. In a smaller bowl, mix oil, egg, vanilla and milk.
4. Pour the wet ingredient mixture into the dry mixture and stir until combined.
5. Fold in your ingredient of choice and optional flaxseed.
6. Fill muffin tins 3/4 of the way.
7. Bake for about 9 minutes.
8. Remove muffin pan from oven and let cool, enjoy!
