30 December 2011

spiced pear and oat muffins



These muffins are perfect because not only are they relatively healthy, but they're also easy and convenient to make. I already had everything I needed in my pantry, and while I'm sure you could add fresh fruit, you don't need to, which makes them good for produce-less winter mornings.

As you can see by my changes below, the recipe is a great base for modifications. I had "pear sauce" and raisins on hand, but feel free to mix up the add-ins -- dried cranberries or cherries, candied ginger, brown sugar crumb topping, chopped apples, a mashed 1/2 banana in place of the applesauce or egg, or even peanut butter and chocolate chips all sound great to me with this simple oaty muffin. (Although the combination below was particularly satisfying, if I do say so myself.)

Spiced Pear and Oat Muffins

(Makes one dozen.)

For the muffins  (recipe adapted from here)
1 cup old-fashioned oats
1 cup buttermilk  (I used almond milk)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
Dash nutmeg
Pinch salt
1/2 cup brown sugar  (I used white sugar)
1/2 cup applesauce  (I used pear sauce)
1/2 teaspoon vanilla
1 egg
Raisins or other mix-ins (see above)

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease or line 12 muffin tin cups. In a large bowl, mix the flour, baking powder, baking soda, spices, salt, and sugar. Add oats, milk, applesauce, vanilla, and egg, mixing well. Stir in raisins or other mix-ins. Pour into prepared muffin tin and bake for 20-30 minutes, or until inserted toothpick comes out clean.

(Note: The original recipe called for rolled oats, which it suggested you soak in the milk for two hours prior to using. I didn't soak my old-fashioned oats and had no problems.)

These are not too sweet, and they're DIVINE with a thick smear of unsalted butter. Also try with jam, honey, clotted cream, or cream cheese!


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