Tuesday, August 30, 2011
Fruit by the muffin
Last Sunday, I got up and got baking. Just like old times. I made pancakes for breakfast, started on an all-day pasta sauce from scratch, and made these mini muffins. I got the recipe from a handy Company's Coming recipe book on Christmas recipes which always inspires me to host huge brunches and cocktail parties. This time, I took a baby step and just made the muffins. They were bite-sized and handy for a snack or as a brunch or breakfast item. The fruit and yogurt in them made them moist and the brown sugar kept them sweet. I followed the recipe closely...except I added some raisins along with the recommended fruit. You could also add nuts.
1 cup all purpose flour
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 cup quick rolled oats
2/3 cup finely chopped apple
1/3 cup finely chopped dried apricot
1 Large egg
2/3 cup yogurt (recipe suggested peach, I used strawberry)
3 tbs cooking oil
2 tbs milk
Measure first 5 ingredients into a large bowl and stir together.
Add the next 3 ingredients and stir until the fruit is coated. Make a well in the center of the mixture.
Bake in a 350 F oven for about 17 minutes or until the muffins are golden. If you insert a wooden pic in the center of one it should come out clean. These will keep for most of the week or you can freeze them for up to 3 months in an airtight container.
This is a great recipe that's quick to put together and packs a nutritional punch. And with September rolling around, it's great to make a few batches and keep some muffins in the freezer for last-minute school or work snacks.