A few weeks ago I got the opportunity to share my kitchen with one of my talented friends, Marissa Hannan. I’m sure you’ve noticed her name at the bottom of some of the photos on the blog. Marissa has spent countless hours teaching me how to use my camera so I can take beautiful photos for my blog. I’m always excited when I get to share my kitchen with her.
I decided to do something new and different called In the Kitchen with Top Notch Mom. Usually when I share recipes with my followers I include photos of the foods final product or maybe even one before the dish goes into the oven. This blog post will give you a look at me in the kitchen preparing these tasty oatmeal cupcakes with one of my favorite kitchen gadgets, the KitchenAid Mixer.
These cupcakes are great and convenient for breakfast. It’s hard for my husband to sit down and eat before he goes to work in the morning because 9 out of 10 times he’s rushing out the door. So these oatmeal cupcakes are great for him he can take one out of the freezer and pop it in the microwave a few seconds and be on his way.
In the Kitchen with Top Notch Mom
- 5 C rolled oats
- 2 bananas-mashed
- 1 tsp salt
- 1 tsp cinnamon
- 1 tbs brown sugar
- 5 tbsp maple syrup
- 2/3 C chocolate chips
- 2 2/3 C water
- 1.4 C vegetable oil
- 2 tsp vanilla extract
- Preheat oven to 375 degrees
- In a mixing bowl combine banana, water, vegetable oil, and vanilla extract
- Once mixed combine with dry ingredients
- Pour into cupcake liners (makes 2 dozen)
- Bake for 20-25 minutes or until golden brown