I love the smell of fresh baked muffins in the morning and when I grew out of the "I will just run down to the coffee shop and grab one" phase after I discovered how much fat and refined flours and sugars come along with the "treat", I started a fall routine of making a batch on a Saturday morning and enjoy the fruit of my labour during the week. A dozen muffins last a long time and to add variety I will have a few different types of frozen muffins on hand in my freezer to enjoy during the week. It is a nice feeling to take care of your future self (or your family if you have one).
Ingredients
Method
- Place oats in a small bowl, pour in buttermilk (*make buttermilk by adding a generous squeeze of lemon into your milk. I use skim milk to keep the fat content down.) Let sit at room temperature until the milk is absorbed into oats ½ -1 hour.
- In a large bowl combine flour, baking powder, baking soda, and sugar. Stir in oat/buttermilk mixture, applesauce and eggs, and mix well.
- Add your fruit. I keep frozen berries on hand in my freezer. Blueberries work well, but if you have the mixed variety with larger berries (i.e. strawberries), cut them into smaller pieces. I find that using frozen fruit adds a bit more moisture into the muffins as the fruit thaws while baking.
- Pour into muffin tins. Chef’s tip: use a large 1/3 cup ice cream scoop which is fast, and gives you consistent measurement.
- Bake for 30 minutes, until a toothpick inserted into the centre of the muffin comes out clean.
- Let cool off a bit before transfering to a rack to completely cool.
Be sure to enjoy one while they are still warm!
Healthy Tip: Resist the urge to eat them all by portioning 2 or 4 into freezer bags. When you get up in the morning you can take one out while you get ready and have it thawed by the time you are ready to eat.
Comments