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Recipe: Fruit and Oat Muffins
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Ingredients
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| Ingredient |
Qty. |
Unit |
| flour |
1 |
c |
| baking powder |
1 |
tsp |
| baking soda |
1/2 |
tsp |
| salt |
1/2 |
tsp |
| quick oats |
1 |
c |
| milk or buttermilk |
1 |
c |
| lemon juice |
1 |
TBSP |
| brown sugar |
3/4 |
c |
| melted butter or margarine |
1/4 |
c |
| egg |
1 |
ea |
| frozen or fresh bluberries, cranberries, or other fruit |
1 |
c |
| optional orange or lemon zest |
2 |
tsp |
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Instructions
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1) Preheat oven to 375.
2) Prepare muffin pan with non-stick cooking spray or muffin cups.
3) In a measuring cup, combine milk and lemon juice and let sit for a few minutes. You may use buttermilk instead of the milk and lemon juice.
4) In a medium bowl, sift together flour, baking powder, baking soda and salt. Stir in quick oats.
5) In a small bowl, combine brown sugar, melted butter, sour milk and egg. You may substitute granulated sugar for some of the brown sugar if you prefer (nice for the cranberry muffins.)
6) Make a well in the dry ingredients and pour the wet ingredients into the well. Stir as little as possilbe to combine.
7) Fold frozen fruit into the batter. Optional: also fold in orange or lemon zest depending on the fruit you choose. Orange goes well with cranberry, lemon with blueberry.
8) Fill muffin cups almost to the top--batter won't rise very much at all.
9) Optional: sprinkle sugar or an easy topping (flour, brown sugar, cinnamon and cold butter cut together) over the top of each muffin before baking.
10) Bake at 375 for 20 minutes.
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Source
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Annie modified a recipe found here: http://visualrecipes.com/recipe-details/recipe_id/100/Blueberry-Oat-Muffins/
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Recipe submitted by Annie
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