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.
