Chips can be more than chocolate...

I wonder if we will end up making all the recipes from the new King Arthur Flour Whole Grain Baking cookbook... We have done at least one recipe a week now and we hit another winner. I chose this recipe as I liked the way the bones looked, but I did change it some because we wanted a different flavor.

Cappuccino Oatmeal Muffins were originally supposed to be flavored with crystallized ginger and the topping was different, but I opted to change some of the spices and use some cappuccino chips! The last time we saw these for sale was back in Phoenix, but we finally spotted some again while we were out of town and picked up a couple bags. White whole wheat flour is used which adds to their nutritional value, but keeps them tender and fluffy without changing the taste much. We also used oat flour to keep the whole grain theme going - if you can't find this, you can make your own as we did by processing old-fashioned rolled oats in a blender or food processor until they are very fine. This actually measures cup for cup, so you would whiz 1/2 cup regular oats to achieve the 1/2 cup oat flour needed in the recipe. Instead of using a large ice cream scoop to portion out the mixture I ended up using a measuring cup - I found the batter to be a little more runny than other muffins, but I think this helped to keep them moist and added to their lightness. Before baking, I scattered vanilla sugar on top to add a sweet crunchy top to each muffin. If you look at the larger picture, you can see the darker speckles of vanilla bean on top.

Recipes

Cappuccino Oatmeal Muffins