New Year Morning Muffins

 After a late night like New Year's Eve, I always find it's nice to have a simple breakfast of tea and freshly baked muffins.  I have two recipes to share with you- merely ideas or base recipes for you to work with and create your favorite blend of ingredients.  professionals always advise that with baking you MUST follow a recipe exactly.  While I understand their reasoning, I think there is room to disagree.  Once you create a base recipe you can alter it so long as you don't upset a chemical balance.  

Notice that I use whole wheat flour and all purpose flour- the combination keeps these muffins light and makes them healthier than your average breakfast muffin.  Adding the whole wheat flour, oatmeal and cranberries adds whole grains and fruit to this breakfast treat.  

You can play with the add ins.  Try raisins, chopped banana, frozen berries or nuts.  Find the best combination the works for you.  Enjoy! 

Whole Wheat Cranberry Oatmeal Chocolate Chip Muffins:

1 1/4 Cups All Purpose Flour

3/4 cup Whole Wheat Flour

3 Teaspoons Baking Powder

1/2 Teaspoons salt 

3/4 cups Light Brown Sugar

1 whole Egg

1 cups Milk

1/4 cup Light Canola Oil

1/2 cup Oatmeal

1/4 cup Dried Cranberries

1/4 cup Chocolate Chips (optional)

In a medium bowl, mix the flours, baking soda and salt and set aside.  In a large bowl or electric mixer, blend the sugar with the egg, milk and oil mix well.  Add the flour mixture in two batches.  Mix only until the white of the flour is gone.  Add the oatmeal, cranberries, and chocolate chips.  Drop into papered muffin cups about 3/4 full of batter.  Bake at 375 degrees for 18-24 minutes or until lightly browned.  Serve with butter and a nice pot of tea.