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52 Weeks of Baking: Top of the Muffins To Ya


I wasn't really sure what I wanted to bake this week, I thought about baking something from the amazing book Super Natural Cooking by Heidi Swanson, but wanted to take some time and really do the recipes justice (I'll talk about the book more in the near future, but really it's amazing). However, I did get inspired by a cookie recipe in which she uses leftover quinoa (hopefully I'll try this one soon) and decided to just throw stuff together and see if rolled oats, couscous, and crushed/toasted almonds would work out. Turns out they're not bad all mixed up, especially if you add a bit of chocolate. Although my end result wasn't so much a cookie as it was a bread/muffin creation. In fact, they ended up looking so much like muffin tops, that I have inventively decided to call them: Top of The Muffins To Ya - a name which I have stolen from Seinfeld.


The couscous was leftover from dinner (only 1 cup, but I wished I had used 2), and the almonds could have been more consistently crushed, but the end result was pretty decent. They didn't turn out at all like I expected, but the folks around here seemed to like them. They're comparatively high in fiber, so you could convince yourself they're good for you, but they're still made with two sticks of butter and 1 1/2 cups of sugar, so they're not... To check out what I did with couscous (yes couscous and I'm going to try it again someday) and rolled oats, read more

Top of the Muffins To Ya
From YumSugar

2 1/2 cups whole-wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
1/2 tsp ginger

2 sticks of butter, room temperature
1 cup brown sugar
1/2 cup sugar
3 eggs
1 tsp vanilla
1/4 cup milk

1 cup cooked couscous
1 cup rolled oats
1/2 - 1 cup crushed/toasted almonds - I eyeballed it
1/2 - 1 cup chocolate chunks - or use chips - I just used what I had left

  • Preheat oven to 375F
  • In a mixing bowl combine, flour, soda, powder, salt, cinnamon, nutmeg, clove and ginger. Whisk or sift to combine thoroughly. Set aside.
  • In a mixer cream butter until it's light and fluffy - I turned it on and let it go for a few minutes.
  • When butter is creamed add in brown sugar, then white and mix until both are throughly incorporated and the mixture is smooth and creamy.
  • On low speed, add eggs one at a time, making sure each egg is mixed before adding the next.
  • When eggs are incorporated add in vanilla.
  • Add the flour mixture to butter mixture, 1/3 at a time. Mixing each time until incorporated.
  • Mix in milk.
  • Add in couscous, rolled oats, almonds, chocolate, mix until combined and each piece is coated.

  • Use a large ice cream scoop to scoop dough into balls on a baking sheet lined with parchment paper.
  • Bake for 15 minutes, remove from oven and leave on pan for 2 minutes.
  • Move cookies to wire rack to cool.

If I was to do this again, I'd add in more couscous, less milk, more chocolate and probably dried cranberries.

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