Simple Harvest Muffins

The Rabbit's Note:

Choose your add-ins to personalize this recipe. Amazingly light texture for a whole grain muffin!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 1 cup rolled oat
• 1 cup whole wheat flour
• ½ cup oat bran
• ½ cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda , aluminum-free
• 2 cups yogurt
• ½ cup butter , melted
• 2 eggs
• 1 cup fruit , chopped, combination of your choice of fresh and dried
• ½ cup nuts , chopped, and seeds
• 1 teaspoon cinnamon or 1 teaspoon combination allspice , nutmeg, ginger, clove

Directions:

1. Preheat oven to 400 degrees.
2. Mix together dry ingredients.
3. Mix fruits, nuts and spices into dry ingredients.
4. Whisk together eggs and yogurt in a separate bowl.
5. Add melted butter to yogurt mixture, whisking to combine.
6. Gently fold wet ingredients into dry ingredients until just moistened - do not overmix, some lumps are fine.
7. Divide evenly into 12 lined muffin cups - load them full as these don't rise.
8. Bake for 18-25 minutes or until firm and golden.
9. Cool on a rack.

Reviews

[Mikekey]

Great muffin! Tastes like Fall. Very dense and moist. Just the right amount of sweet. I used dried cranberries and walnuts, and the combination of spices option. I also made 6 jumbo muffins and baked about 10 minutes longer. Made for Spring 2010 PAC.