Mar 30 2008
Hearty Yummy Muffins
Two of my unpublished (because they are always unpublished - all the easier to cheat) resolutions for this year are to eat better, and to be a bit more fiscally responsible. One little step of this is to change the way we are eating breakfast. Evan and I both tend to purchase a muffin in the morning at the train station. I am not good at doing money breakouts, but I suspect that making them at home is cheaper per piece, and I can guarantee healthier.
Like usual I browse the Internet looking for recipes that appeal to me and then doctor them to suit my own purposes.
Today’s doctored winner is:
Buttermilk Oatmeal Muffin with Cranberries and Pecans
Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Yields: 12 large servings
INGREDIENTS:
1-1/2 cups quick-cooking oats
1-3/4 cups buttermilk
1 t Vanilla
1/2 C Dried Cranberries
1/2 Chopped Pecans
1/4 t Nutmeg
1 t Cinnamon
2 egg, beaten
3/4 cup packed brown sugar
1/4 cup and 2 melted butter or oil
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
DIRECTIONS:
1. In a bowl, soak oats and cranberries in buttermilk for 15 minutes.
2. Mix the egg, sugar and oil together in a separate bowl. Add it to the oat and buttermilk mixture.
3. Combine flour, baking powder, baking soda and salt; together before you stir them into oat mixture. Mix until just moistened.
4. Fill greased or paper-lined muffin cups three-fourths full.
5. Bake at 400 degrees F for 16-18 minutes or until muffins test done.
6. Cool in pan 5 minutes before removing to a wire rack.
