Thursday, September 22

Morning Muffins

  This morning I was trying to find a recipe for some healthy breakfast muffins. I'd used a recipe before and liked it, but could NOT find the recipe. Don't you hate it when that happens? So, this morning I was searching high and low for it so I could feed my soon-to-be-awake hungry family. And I thought I had found it: "Morning Muffins". It sounded right, and promised to "be ready to bake in 5 minutes." So I rushed around in the kitchen and attempted to get them finished before husband had to leave for work.
   I should have read the recipe more carefully though-- because I don't have ground-up oat flour on hand or chopped nuts, and I had to sour the milk, so I did NOT have the batter ready to bake in 5 minutes. This was not the recipe I had been looking for. I was mad and felt I'd been misled.
   All turned out well though; the husband got to eat a few muffins before heading off to work, and the kids devoured them on the back deck (muffins are so CRUMBLY!!!). So despite being mad about the misleading prep time, I decided that this recipe was worth keeping! 

Morning Muffins
adapted from Anne Coleman's recipe on (follow the link for the full recipe shown there)

2 cups sour milk (I used regular milk with 2 Tbsp lemon added and let it sit until the end of the recipe so it had a few minutes to get sour)
1 cup applesauce
1 stick (1/2 cup) butter, melted
2 teaspoons vanilla extract
2 egg
2/3 cup packed brown sugar
1 cup oat flour (I ground up regular oats in my blender for a few seconds)
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups instant oats (I didn't have instant-- the regular worked just fine)
1/2 cup dried apricots, chopped (I didn't have these, so I used raisins, and it was yummy)
1/2 cup almonds, chopped (I happened to have some whole almonds on hand, and threw them in the blender for a few seconds)

Preheat oven to 350 degrees F and grease 24 muffin cups. (I used one regular muffin pan and one mini-muffin pan)
Combine sour milk, applesauce, butter, vanilla extract, egg and brown sugar and blend well.
Stir together oat flour, wheat flour, baking soda and cinnamon.
Add flour mixture to wet mixture and blend well.
Fold in oats, almonds and apricots.
Fill muffin tins. These do not rise very high, so a full muffin cup is fine.(I found this to be true-- had no spills)
Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. (My regular muffin pan took about 25 minutes)

Not bad: a fairly healthy muffin that with raisins is just sweet enough. And I surprised myself by liking the almonds inside!
Taste Tester


  1. Oh you have one cute little taste tester! Sour milk sounded inedible, but I guess that's just another name for Buttermilk? I did the same thing to make buttermilk for cinnamon rolls the other day.

  2. Yep, same as buttermilk. I use lemon juice with milk as a substitute for buttermilk all the time.
    My kids have decided they like these muffins with craisins instead of raisins (I've never tried the dried apricots). I also decided I like to chop the almonds up into a fine powder (in my food processor) so I don't have chunks in my muffins. I keep a baggie of chopped almonds in the freezer, as well as a baggie of ground oats (that's how often I've been using them!). It's nice to have them ready to go when I want to use them!


Delicious comments are always welcome.

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