Autumn Harvest Muffins TNT

[Guest guest]

This is another really great muffin recipe compliments of:

_Food & Recipes :: Green Living at Care2_

(http://www.care2.com/greenliving/food-recipes) (a lot of recipes here)

I usually double it (except for the oil) and get 12-14 very large muffins.

My add-ins usually are chopped apple, 1/2 cup or more of ground flax seeds,

chopped walnuts, and cinnamon. Not too sweet, make a great anytime snack or

meal and always in my freezer.

*Note: the recipe doesn't call for salt, but I usually add a little.

1cup 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 (I use vanilla flavored)

1/2 cup butter, melted (I use canola oil)

2 eggs (I use egg beaters)

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. 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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