Less is More

Sometimes more is not better. Gasp! I know, right? It's shocking. It goes against what society tells us. But hear me out. My boss made these amazing muffins the other day and shared some at work. Banana chocolate chip with oats, ½ whole wheat flour, almonds, milk and white chocolate chips. They were perfectly fluffy and the proportion of chips and nuts to fluffy muffin was spot on.

I asked her for the recipe and she said she had altered one from Allrecipes.com to accommodate ingredients that she had on hand. She sent me her version and then I altered it some more to accommodate the ingredients that I had on hand. I had some pumpkin that needed using. In the Fall I always have pumpkin on hand. I just opened my last can...must get more. Anyways my baking endeavor was not without its hiccups.

First mistake: Buying chocolate chips from the bulk bin so I wouldn't have leftover chocolate chips tempting me. I love chocolate chips. Especially semi sweet. Turns out they were organic and about 1 cup cost me the same as the bag would have. Amateur.

Second mistake: I went food shopping without going home first and ended up having to make two trips when I realized I didn't have oil or sugar. And I went in my pajama shorts which were a bit too short.

Third mistake: I didn't measure the mix-ins. I never do because I believe more is better. But when you don't measure you lose the desired ratio of mix ins to fluffy quick bread texture. The bread also ends up a bit more crumbly. You'd think I would learn by now, but no. Well, lesson learned. When it comes to muffins and quick breads less is more.

Pumpkin Chocolate Chip Walnut Bread

adapted from All Recipes Ingredients

  • 1 egg
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 1/2 tsp vanilla
  • 1 cup pumpkin
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups flour (1/2 cup whole wheat flour)
  • 1 cup oats
  • 1 cup chocolate chips
  • 1 cup walnuts

Method

  1. Preheat the oven to 375 degrees.
  2. Mix the first 5 ingredients. Add the next 4 ingredients and mix. Add the next 2 ingredients and mix. Finally add the last two ingredients or any desired mix ins, but remember to measure!
  3. Pour into desired baking dish (either muffin tins or bread dish). If making bread bake about 50-60 minutes or until firm to touch. If making muffins bake about 12-15 minutes or into firm to touch.

References:

Resciniti, K. Banana oat muffins. All Recipes. http://allrecipes.com/recipe/6714/banana-oat-muffins/. Accessed October 15, 2017.