The first food blog I discovered and followed, almost two years ago, was by Emma Chapman, one of the Red Velvet girls. As well as creating recipes for A Beautiful Mess (which a fantastic resource of vintage fashion and crafts!), Emma writes a personal blog called Food Coma.
Food Coma features vegetarian or vegan recipes for breakfasts, dinners and snacks. They’re all very easy and original and I was motivated to try them out as a time when I knew little or nothing about cooking. With Emma’s blog, I learned how to make Lentil Burgers, Brussel Sprouts with Balsamic Vinegar & Lemon or Green Beans with Garlic Bread Crumbles.
Emma is first and foremost a baker, baking cupcakes and sweet treats for the Red Velvet shop in Missouri (US), as well as catering for weddings and parties. I finally decided to bake one of her sweets last weekend, inspired by this recipe for breakfast muffins, made with Amaranth flour.
I adapted the recipe with plain flour, fresh raspberries and dark chocolate chips. It was my second attempt at baking muffins (the first was Peanut Butter and Banana Muffins) and the result was great: soft and fragrant, not overly sweet with a sour punch!
I made a batch of 12 muffins that we ate for breakfast and as a mid-morning snack!
* 1 1/4 cup plain flour
* 1 1/4 cup oats
* 1/2 cup white sugar
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/2 cup oil
* 1 egg
* 1/2 tsp vanilla extract
* 1/2 cup buttermilk
* 36 raspberries (3 for each muffin)
* 1 cup dark chocolate chips
In a bowl combine flour, oats, sugar, baking powder, baking soda and salt. Stir in the oil, egg and vanilla. Stir in 1/2 cup of buttermilk, pouring a little more if the batter is too thick. Finally, add the chocolate chips and mix well.
Spoon the batter into 12 muffin paper cases, placing three raspberries in each case while you fill them (I wanted the raspberries to be only at the top of my muffins).
Fill the paper cases to 2/3, then cook in the oven at 180 °C for 18 minutes. Et voilà, the muffins are ready! Isn’t it super easy?