Tuesday, May 03, 2005

Cappuccino Oatmeal Muffins

Cappuccino Oatmeal Muffins (Adapted from KAF Whole Grain Baking)

1 cup white whole wheat flour
3/4 cup rolled oats
1/2 cup oat flour
3/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons vanilla soy milk
1/4 cup canola oil
2 large eggs
1 teaspoon vanilla
3/4 cup cappuccino chips
2 tablespoons vanilla sugar

Preheat oven to 400

In a large bowl, whisk together wheat flour, rolled oats, oat flour, brown sugar, baking powder, cinnamon and salt.

In a medium bowl, whisk together milk, oil, eggs and vanilla. Pour wet ingredients into the dry and stir together just until combined. Fold in cappuccino chips.

Evenly divide batter between the wells of a 12 cup muffin tin lightly coated with nonstick spray. Scatter 1/2 teaspoons vanilla sugar on each.

Bake until the center springs back when pressed or a toothpick comes out mostly clean - about 15-20 minutes. Remove and let cool in the pan for about 5 minutes. Remove the muffins to a wire rack and let cool completely.

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  1. Hello! I was surfing for an oatmeal crisp recipe while munching on these delicious, golden oatmeal crisps I brought back from Manila recently, and saw that you have posted something on oatmeal, just not the same baked stuff! Coincidence. These crisps are so yummy, and so thin, maybe 2 mm thick only! If you ever bake something like that, I would love to read about that (I'm not much of a muffin person unfortunately).

  2. bo-bo - I'll see what I can come up with!