The other day I was looking for a quick, easy, on-the-go sort of breakfast, and quite frankly, there’s only so many smoothies I can make until I get a little bored. So instead, I thought I’d do a little experiment. I wanted to make blueberry muffins, and at Annie’s Cafe where I used to work we had Amaretto muffins. The Amaretto always gave them a really rich, nutty flavour, so I thought I’d try to incorporate it into my own. Here’s how:
I took a blueberry oatmeal muffin recipe, any one you like should do, or click here for the one I used. Then, I added 1/4 c. of Amaretto and 1/2 c. walnuts (no particular reason for the walnuts, I simply wanted something crunchy).
Before baking, I also mixed 3 Tb. oatmeal with 1/2 t. of cinnamon and nutmeg and sprinkled a little on each muffin.
The only other modification I made is that I used frozen blueberries instead of fresh. When doing this it is best to keep the blueberries in the freezer until you’ve mixed all the other ingredients in and are ready to fold them in, this way they’ll still be frozen and shouldn’t turn your muffins totally purple.
All in all these muffins are really good, and I’ll definitely be making them again. The Amaretto and the oatmeal spice topping amp up the basic blueberry muffin, while the walnuts add protein to keep you full through the morning. Next time? I’m adding orange zest to incorporate some sunny Vitamin C into my morning meal.
