The discovery of a new dish does more for the happiness of mankind than the discovery of a star. -- Anthelme Brillat-Savarin --

Monday, April 22, 2013

Cran-Apple Oatmeal Muffins

HOWDY friends!  I am feeling abundantly blessed this beautiful morning…hope you are too!
I had a weekend at home for a change, so I decided to try another new recipe.  I found this one a while back in a cookbook called “Cookin’ Up Country Breakfasts”.  It’s one of the many cookbooks published by Reiman Publications.  If you’re not familiar with them, you should be!  (They publish Taste of Home magazine among many others, and I’ve rarely found a recipe from them that I don’t like!)

Anyway, I got this cookbook from a co-worker about a year ago.  I’ve tried several of the recipes in it, and so far they’re all good.  It was published almost 20 years ago, but good recipes last forever!  This one is actually listed as Oatmeal-Cinnamon Muffins on pg. 76 of the cookbook, but I made some additions to it and gave it a new name.  You can find the original recipe on the Taste of Home website by clicking here.

I think the base muffin batter would be great plain (as in the original recipe) or with all kinds of different add-ins.  You might try blueberries instead of the apples and cranberries…or raisins and shredded carrots…chocolate chips…or who knows what else?!!  Give it a try and let me know which variation is your favorite!

Cran-Apple Oatmeal Muffins

1 cup old-fashioned oats
1 cup buttermilk (if you don’t have any buttermilk, you can add 1 Tbsp. vinegar or lemon juice to a cup measure and then fill it to the one cup line with regular milk and stir -- just let it stand for 5 minutes before using)
1/2 cup HEB Real Egg (or 2 eggs, lightly beaten)
1/2 cup all-purpose flour
1/2 cup whole wheat flour (if you don’t have whole wheat flour, regular all-purpose flour is fine)
1/3 cup packed brown sugar
1-1/2 teaspoons low-sodium baking powder (or regular baking powder)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 medium Granny Smith apple, diced (I like to leave the peel on, but you can remove it if you prefer)
1/4 cup dried cranberries

Combine oats and buttermilk in a large bowl and let stand for 5 minutes, then stir in eggs.
In a separate bowl, combine flours, sugar, baking powder, baking soda, and cinnamon.  Mix well.

Stir dry ingredients into oatmeal mixture, just until moistened.  Stir in fruit, until evenly distributed.

Fill muffin cups (sprayed with cooking spray) about 2/3 full.  (I always use a large cookie scoop!)  Bake at 400°F for about 18 to 20 minutes or until muffins pass a “toothpick test”.

Cool in the pan for about 5 to 10 minutes before transferring to a wire rack to cool completely. 

These are SOOO good warm with a little real butter…mmmmmmm…you really should try ‘em!

Gotta run...have a beautiful day my friends.

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