This past weekend, Russell and I went to the Big City (I never thought I would describe a city of 270,000 as “big”) to buy a grill and outdoor furniture – neither of which we got.
Instead, we drove an hour and a half so that a piece of equipment could be stolen from his truck while we were eating lunch. Good times.
But, I did find Nutella, so I guess it wasn’t a total waste of a day.
I don’t think I’ve had Nutella since I was a kid, and Russell had never had it. For the past few days, I’ve been racking my brain trying to remember how I used to eat it, but all I can remember is eating it out of the jar with a spoon.
Or, more likely, my finger.
It turns out, Russell’s not down with eating a chocolatey spread with his finger. It’s one of his few flaws. So, I made oatmeal muffins, with a Nutella frosting. And now Russell is a Nutella convert.
I much prefer putting frosting on a muffin rather than a cupcake. Somehow it seems healthier.
And these muffins actually are fairly healthy – the whole grains make a pretty hearty muffin and not too much sugar means they’re not too sweet. They got the Russell seal of approval for healthy carbs.
Considering they are really just a vessel for getting Nutella frosting into your mouth, there’s no sense loading the muffins down with sugar and fat.
(Makes 6 muffins)
Start by soaking 1/2 a cup of old-fashioned oats with 1/2 cup of buttermilk. Soak until the oats are soft, about 30 minutes.
In a separate bowl, combine and stir until just mixed:
- a little less than 1/4 cup packed dark brown sugar
- 3 tablespoons melted and cooled butter
- 3 teaspoons of egg whites
- a splash of vanilla
In another bowl, combine:
- 1/4 cup whole wheat flour
- 1/4 cup all-purpose flour
- a pinch of salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Once the oats are soft, combine all of the ingredients and stir until just mixed.
Divide into 6 greased muffin tins. Bake for 14 minutes at 375, or until it passes the toothpick test. Turn out and let cool on a wired rack.
(for 6 muffins)
- 2 tablespoons softened butter
- 1/8 cup powdered sugar
- a little more than 1/4 cup Nutella
Beat on high until a cream frosting is made.
Once the muffins are cool, spread frosting on top.
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