Rebel Recipes

I don't take directions or suggestions easily. 'Why do it that way?' or 'Why stop there?' are questions I am fond of. It made me a good, although rather irritating, student. Questioning authority, even if it is only the authority of a label, can lead to great things. 


Take, for instance, my new muffins. I recently started working for the wonder-company that is Williams-Sonoma. There are a million perks to working there, one of which is the generous employee discount, another of which is being around when marked-down products and slightly expired food get discovered.  

Last night, my second day of work, I managed to come into possession of the above items: raspberry spread and chocolate chocolate-chip pancake and waffle mix. I'm a fan of pancakes and waffles but quite frankly, they are a lot of work. Thus, my decision to repurpose the mix into muffins! 

I fudged all the measurements like normal, adding one more egg than the recipe for pancakes called for, a little less butter and less milk as well. This was also my first time trying out almond milk as a substitute for real milk. It didn't seem to affect the consistency or baking at all and not having made these before, I can't tell whether or not it affected flavour. Oh, I also added some steel cut oats for good measure. 


After I spooned the batter into my little mini-tins I hollowed out little spaces in the middle and put a dollop of the raspberry spread in the depression. 

They baked up nice and fluffy, with a slick of raspberry sitting on the top of each. Their texture remained close to that of a pancake; they weren't dense at all. The oats and chocolate chips added some crunch and the raspberry keeps the muffins from tasting too dry and it gives them that extra little sugar kick. 

I would definitely make these again and of course will be repurposing the mix in other ways as well. 


I can't wait to bring you more Williams-Sonoma products! Working there is already fantastic and will bring great additions to the blog.