http://www.care2.com/greenliving/fruit-nut-harvest-muffins.html
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.
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
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25 comments
add your comment »They l ook and sound delicious , going to make some this afternoon.
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I just made this recipe using raisins and walnuts, and they are wonderful. I had too much batter for 12 muffins, so I baked the balance in a mini bread pan and it came out very well. I think this would make an excellent recipe for gift giving mini quick breads.
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منتدى
منتديات
افلام عربية
افلام جنس
افلام سكس
مملكة بنات
فلسطين >فلسطين
غز
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Sue, calories would vary hugely depending on what you put in them. There's a pretty nice recipe calculator Spark Recipes: http://recipes.sparkpeople.com/home.asp You just enter what you're using and how many portions it makes. You only have to register if you want to save your information. Pretty slick!
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Any idea the calories fiber or protein content per muffin?
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In the UK they say "whole grain" flour for what is usually just whole wheat flour.
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I'm not sure why a quick bread (which uses baking powder/soda instead of yeast) even needs eggs, especially with all that yogurt (which is a great substitute). For moistness, I use applesauce and only a couple tablespoons of oil. Otherwise, you can't go wrong with any combination of goodies. I do have this cookbook, which has a lot of good recipes geared toward the seasons.
To the people who can't read the recipes, do you know you can adjust your font size in your browser preferences?
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We'll try this recipe tonight... expect later comments about our kids opinion... :D
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Different flours are made from grains of different cereals so you can have several types of whole grain flour, includung whole wheat
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is whole grain flower and whole wheat flour the same??
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