Good morning! How's everyone's week going? Mine seems to be flying by like crazy - I think it's a mixture between being consistently busy at work and not getting home until 8 every night due to teaching or working out after work. Busy is GOOD. Do you agree? A quick catch up before I share a Fluffy Chocolate Chip Muffin recipe!
Last night I taught my first spin class in a while at FitLife, which is conveniently located right near my apartment. It was a lot of fun - spin is definitely one of my favorites to teach.
As far as half marathon training goes, I've ran once this week and it was a disgusting, humid run. My right shin is acting up a bit, so I've been focusing on cross training and strength this week - I'll get back to it next week. I was going to taper off and do a shorter long run this weekend anyway, so I am still on track.
NOW, let's get to the fun part, shall we? Maybe you've noticed that a lot of my baked goods on the blog lately have been muffins. This is because 1. I love muffins. 2. The only type of pan I have is a muffin tin since I moved. I don't have a loaf pan or brownie pan yet to make bars or blondies - so muffins it is!
I wanted to whip up a light snack or desert I could have on hand for the week and these came out perfect. I hate when baked goods are just way too sweet and these are a great level of sweetness.
Here's what you'll need:
- 1 cup oat flour (blended up oats!)
- 1/2 cup flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1/2 cup sour cream
- 1 egg
- 1/2 cup milk
- 1/2 cup chocolate chips (or more, this is when less is NOT more)
Here's what to do:
- Pre-heat the oven to 350
- Mix together all of the dry ingredients (except the sugar) in a medium bowl
- In a separate bowl, whisk together the egg, vanilla, sour cream, milk and brown sugar
- Add the wet ingredients to the dry and mix until smooth
- Fold in the chocolate chips
- Grease a muffin tin and fill with batter a third of the way
- Bake for 20-25 minutes, or until the tops are just golden brown - let them cool
The recipe yields 12 small muffins.
The sour cream in these gives them a rich feeling, almost like pound cake, but the oat flour keeps them nice and light. I love using sour cream in baked goods - it really adds a lot. If you don't believe me, check out this article.
Have a good THURSDAY! Almost the long weekend :)
XO - Rach
What's your favorite kind of muffin?
Long weekend plans?
Scared of sour cream in baked goods?