So I got the itch to bake tonight (not that I am in the kitchen enough, haha!) but this night I was feeling like I wanted to create and not follow a recipe on a box. I hate following recipes. I feel like I am being told what to do. As much as I like Betty Crocker, I just didn't want to listen to her, well not fully at least. So here I am looking in the pantry and here are a few things that caught my is eye.....Betty Crocker Gluten Free cake mix, Nutella, oats, shredded coconut, and ripe banana. Hmmmm....I bet i could mix this into a muffin and either they would be fabulous or disastrous. Results.......oh MY!!! So moist and just the right amount of flavor of each!
I really do not measure (My friend Kelly is trying to make me better at this) but here's what I did. Following the directions on Betty's Cake Mix box, I substituted half the mix for 1 cup oats (give or take) and about 1/2 of coconut. Then I used 2 eggs instead of 3 and added 1 tbsp of almond butter along with 3 tbsp soft butter (instead of the whole stick). The recipe also calls for 2/3 cup water but I used half water and half almond milk. To finish off the batter I mixed in just a tbsp or so of nutella. I didn't want them to be too too sweet and nutella can stretch a long way. mix it all up, spoon into 12-14 muffin cups and bake at 350F for about 25-30 minutes or until golden brown. Test the center of the muffin with a knife to make sure the batter is fully cooked. The knife should come out nice and clean.
I think this is the perfect fuel for James' long run tomorrow. YEA!
Cheers in Good Health!