Fruit nut-harvest muffins
By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).
Ah, cozy autumn mornings, the perfect time for a comforting muffin warm from the oven. This weekend I can’t wait to make my favorite moist, tender muffins studded with harvest fruit and nuts. There is so much whole-grain, high-fiber, anti-oxidant nourishment in every bite, and they hardly take any time at all to make: I can mix the batter while the water heats for tea, and bake them while I sip. Plus they freeze beautifully to enjoy on those rushed weekdays when the memory of a leisurely breakfast seems but a dream.
SIMPLE SOLUTION:
INGREDIENTS
1 cup rolled oats
1 cup whole wheat flour
1/2 cup oat bran
1/2 cup organic brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
Add-ins (see below)2 cups yogurt
1/2 cup butter, melted
2 eggs
1. Preheat oven to 400F. Combine oats, whole wheat flour, oat bran, brown sugar, baking powder, and baking soda in a large bowl. Add optional add-ins.
2. Whisk together the yogurt and eggs in a small bowl. Add melted butter, whisking to combine. Gently fold the wet ingredients into the dry ones, being careful not to over mix (some lumps are fine).
3. Divide batter evenly among 12 muffin cups (I use non-bleached muffin papers to save clean-up time). Bake 20 to 25 minutes, until muffins are golden and firm to the touch. Allow them to cool for a few minutes, then lift them out of the tin and enjoy.
Makes 1 dozen.
Add-Ins (these are how you will make this recipe totally your own, unique, and completely delicious; just use whatever you prefer or have on hand). Choose at least one from each group.
Fruits: to total one cup
1/2 to 1 cup chopped fresh
/2 to 1 cup chopped fresh pear
1/2 to 1 cup pumpkin puree
1/2 to 1 cup diced banana
1/2 to 1 cup dried cherries or cranberries
1/2 to 1 cup raisins, dark or golden, or currants
1/2 to 1 cup chopped dates
Nuts and Seeds: to total 1/2 cup
1/4 to 1/2 cup chopped walnuts, pecans, almonds, or cashews
1/4 to 1/2 cup sunflower seeds, raw or toasted
1/4 to 1/2 cup pumpkin seeds, raw or toasted
1/4 to 1/2 cup flax seeds
1/4 to 1/2 cup sesame or poppy seeds
Spices:
2 teaspoons grated fresh ginger, or 1 teaspoon ground
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon freshly-grated nutmeg
Pinch ground cloves
Ah, cozy autumn mornings, the perfect time for a comforting muffin warm from the oven. This weekend I can’t wait to make my favorite moist, tender muffins studded with harvest fruit and nuts. There is so much whole-grain, high-fiber, anti-oxidant nourishment in every bite, and they hardly take any time at all to make: I can mix the batter while the water heats for tea, and bake them while I sip. Plus they freeze beautifully to enjoy on those rushed weekdays when the memory of a leisurely breakfast seems but a dream.
SIMPLE SOLUTION:
INGREDIENTS
1 cup rolled oats
1 cup whole wheat flour
1/2 cup oat bran
1/2 cup organic brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
Add-ins (see below)2 cups yogurt
1/2 cup butter, melted
2 eggs
1. Preheat oven to 400F. Combine oats, whole wheat flour, oat bran, brown sugar, baking powder, and baking soda in a large bowl. Add optional add-ins.
2. Whisk together the yogurt and eggs in a small bowl. Add melted butter, whisking to combine. Gently fold the wet ingredients into the dry ones, being careful not to over mix (some lumps are fine).
3. Divide batter evenly among 12 muffin cups (I use non-bleached muffin papers to save clean-up time). Bake 20 to 25 minutes, until muffins are golden and firm to the touch. Allow them to cool for a few minutes, then lift them out of the tin and enjoy.
Makes 1 dozen.
Add-Ins (these are how you will make this recipe totally your own, unique, and completely delicious; just use whatever you prefer or have on hand). Choose at least one from each group.
Fruits: to total one cup
1/2 to 1 cup chopped fresh
/2 to 1 cup chopped fresh pear
1/2 to 1 cup pumpkin puree
1/2 to 1 cup diced banana
1/2 to 1 cup dried cherries or cranberries
1/2 to 1 cup raisins, dark or golden, or currants
1/2 to 1 cup chopped dates
Nuts and Seeds: to total 1/2 cup
1/4 to 1/2 cup chopped walnuts, pecans, almonds, or cashews
1/4 to 1/2 cup sunflower seeds, raw or toasted
1/4 to 1/2 cup pumpkin seeds, raw or toasted
1/4 to 1/2 cup flax seeds
1/4 to 1/2 cup sesame or poppy seeds
Spices:
2 teaspoons grated fresh ginger, or 1 teaspoon ground
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon freshly-grated nutmeg
Pinch ground cloves
posted by Lisa | 7:12 AM
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