Fruit Nut Harvest Muffins

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.

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 apple
1/2 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

By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Jennifer C.

6:47AM PDT on Aug 18, 2011

Amazing! Great recipe. Thanks.

send a green star

Amy K.

8:35AM PST on Dec 12, 2010

What a marvelous recipe, and just what I was searching for. Thanks!

Natalia P.

8:22AM PDT on Apr 24, 2010

it seems to be really nice

Past Member .

2:42PM PST on Mar 8, 2010

http://www.youtube.com/watch?v=JQ31Ljd9T_Y

unbelievable....

Charley H.

9:12PM PST on Feb 8, 2010

cool

5:59AM PST on Feb 1, 2010

What a wonderful, versitile recipe.You can get different muffin severytime you bake you bake them. These will be my favorites, I know that already, even though I haven't tried them yet.

Paraskevi A.

3:01PM PST on Jan 31, 2010

Yummy. Thanks.

Claudia L.

11:20AM PST on Jan 29, 2010

nice and filling thanks

Bethany H.

6:33AM PST on Jan 29, 2010

Not usually that keen on fruitcake but these look very edible!!

Judy O.

6:45AM PST on Jan 28, 2010

These sound AWESOME!