Monday, October 22, 2012

Fruity Oat Muffins

While I was working in Tooele the past couple of weeks, I had no time for breakfast before I left the house.  Therefore, each Sunday I would make these muffins to take for breakfast in the car throughout the week.  I tried two varieties, banana and peach.  The peach flavor sort of dissolved in the baking, so I think I would add probably an extra cup of peaches if I were to make them again.  I considered making pomegranate with the frozen jewels (that's what they're called, right?) we have, and I'm sure any kind of fruit will do just fine in this kind of muffin.

The base recipe was essentially the banana bread muffin recipe I've posted before, only with alterations in the flour (I take it no one ever made those muffins when I posted it before because the flour is GREATLY under-measured.  Sorry about that.)  Also, sorry I don't have any pictures.  I never really had the time or thought to do it.  But please please please trust me they are really good.  Anyway, here we go:

Fruit Oat Muffins
based on Reyna's banana bread, altered to meet my needs
makes about 15-18 muffins

1/2 stick butter (notice this means 1/4 cup of butter)

1 1/3 c. sugar (I've been meaning to try it with less, perhaps 1 cup?)

2 eggs

1 1/4 tsp. vanilla

1+ cup of flour

1 tsp. baking powder

1 tsp. baking soda

3/4 c. sour cream

3 mashed ripe bananas or 2-3 cups diced peaches, or any amount of any fruit you want to try

cinnamon and nutmeg to taste (I use a LOT, like maybe 2 T?)

1+ cup oats

1. Preheat oven to 350 and prepare muffin pans.

2. Then, beat butter until fluffy.  Gradually add sugar. Continue beating until light and fluffy.

3. Beat in eggs one at a time. Add vanilla.

4. Add sour cream to the sugar mixture.

5. Add bananas or whatever fruit you're using.

6. Sift flour, baking powder, soda, and salt together.  Add to mix until just blended.  Add cinnamon, nutmeg, and oats.  If the batter is not the right thickness, add a little more flour until it is (I don't know how to describe it...not very runny, sort of chunky?).

7. Turn into prepared pan. Bake at 350 degrees for about 30-35 minutes (depending on your oven) or until pick inserted into center of muffins comes out clean and they look and smell delicious.

1 comment:

LP said...

I had one of the peach muffins and it tasted delicious.