White House Honey-Oat Muffins

I used to have so many cooking magazines.  Then I had Quinn.  Cooking changed from a labor of love to relying on old stand-by recipes that would get dinner on the table quickly.  Now Quinn is a touch older, I'm starting to find more time to cook for the joy of it.  I recently re-subscribed to Food and Wine, and this recipe caught my eye as I flipped through the July 2010 magazine.  I haven't even sat down and fully read the issue, but I've already made these muffins.

My little boy seems to suffer from a dairy intolerance (and possibly soy as well) so I'm constantly scouting for recipes that are either dairy-free or easy to adapt in that direction.  I find when I look for dairy-free/soy-free recipes, I often get discouraged and overwhelmed by how few there are.  But if I just go about life, the recipes sometimes find me.  This was one such a recipe.  I made it with rice milk instead of buttermilk, and I added about a teaspoon of vinegar to the rice milk to curdle it a bit.  I also added blueberries, because I had them and I think every muffin is better with a blueberry in it!

The muffins were surprisingly tasty.  Despite my modifications, they came out soft and moist (although a bit flat on top).  The flavor is definitely honey-like, so not overly sweet.  But I liked the addition of the oatmeal, and I think I will definitely make them again.  I can't say they were an overwhelming success with the small man, however breakfast is not his favorite meal so the fact some was consumed is considered a success in my book.  I'm thinking next time I might try this recipe with fresh peaches....

The original recipe can be found here, on the Food and Wine website.