If you were wondering whether you should eat that snack on your desk, the answer is yes. Always. Because snacks are our mid-day champions, our loyal friends who inspire us to press on despite those long hours ahead. And when you bring them to the office? You’re nothing short of a weekday hero.
Forget the soggy carrots of your childhood. When it comes to snack time, we’re talking pillowy muffins and crisp cookies, airy popovers and decadent chocolate cake. There’s a little indulgence for every occasion, whether you’re thanking a colleague or smoothing over a workplace spat. Or maybe you just need something wonderful to look forward to at work — and there’s a snack for that, too. Go crunchy or chewy, sweet or savory…but whatever you do, just remember to save a bite for the cook.
Blueberry, Oatmeal and Flaxseed Muffins by Merrill Stubbs
Makes 24 muffins
280 grams (2 cups) whole wheat flour
450 grams (5 1/2 cups) rolled oats
300 grams (1 1/2 cups) light brown sugar
80 grams (2/3 cup plus 1 tablespoon) ground flaxseed
4 teaspoons baking soda
1 teaspoon baking powder
4 teaspoons ground cinnamon
2 large eggs, lightly beaten
1 cup neutral oil (vegetable, olive, and coconut are good choices)
2 cups buttermilk
2 cups blueberries (or use other fresh berries, or dried berries)
- Heat the oven to 350 degrees F and line 2 standard-sized muffin pans with paper liners. In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon.
- Add the eggs, oil, buttermilk and 3/4 cup water. Mix until the dry and wet ingredients are just combined, and then fold in the blueberries. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.
This article originally appeared on Food52.com: 15 Treats for Your Colleagues (and You)