The Katie Chronicles

Muffins are one of my go to snacks/ breakfast components as a grad student with a pretty random schedule! This was an experiment I made when I ran out of salt so I subbed soy sauce and honestly it really works (trust!). You could mix everything together at once but these muffins look so beautiful swirled together/ layered and I enjoy the difference in flavours when they aren’t totally mixed!

Oven Temp: 350 degrees Fahrenheit

Bake Time: 20 to 30 minutes

Total Time: ~45 to 60 minutes (including bake time)

Ingredients

Base muffin recipe

• 225 g flour (I used all purpose!)
• 1 tablespoon baking soda
• 1 tablespoon baking powder
• 150 g brown sugar
• 75 g white sugar
• 3 eggs
• 185 g butter softened
• 150 g vanilla yogurt

Blueberry half

• 1.5 or 2 cups of frozen blueberries (I prefer wild!)
• 2 tablespoons of flour

Maple + Almond + Soy half

• 200 g sliced almonds
• 1/2 cup maple syrup
• 1/3 cup soy sauce

Equipment

• 2 mixing bowls
• 1, 12 muffin, muffin tin
• Stirring utensils/ hand mixer/ stand mixer
• Small pot
• Muffin wrappers (or just grease the muffin tin!)

Method

1. Set oven to 350 degrees Fahrenheit
2. Toast the almonds in a pot on the stove ~2 minute until fragrant
3. Add the other Maple + Almond + Soy half ingredients to the pot and simmer for 5 minutes to combine, set in the fridge to cool down while mixing the base batter
4. In the first mixing bowl, mix together the two sugars and butter until fluffy
5. Add in the eggs and yogurt and whip until fluffy again
6. Add the rest of the base muffin recipe ingredients until combined
7. In the second mixing bowl, toss the blueberries in their flour
8. Scoop half of the base batter into the second mixing bowl with the blueberries and fold to combine the blueberries
9. With the other half of the base batter in the first mixing bowl, add the Maple + Almond + Soy mixture that was resting in the fridge (it is fine if it is warm but if it is hot it will really thin out the batter!)
10. Place muffin wrappers in the muffin tin (or grease with butter/ oil!)
11. For putting the batter in the muffin tin, my personal favourite is having the blueberry batter on the bottom and the Maple + Almond + Soy batter on the top in a half and half style. Really though this is up to you!
12. Bake for 20 to 30 minutes (or until a toothpick inserted comes out clean!)
13. Let cool for ~30 minutes
14. Enjoy! I like mine with blueberry jam but also just grab and go!

Cheers!