Saturday Morning Muffins

These fruity, grainy, healthy muffins are what muffins should be but rarely are. The key is having tons and tons of fruit, which makes them moist and delicious, if a little harder to handle. The recipe lends itself to endless variations, some of which are noted below. It is adapted from the improvised muffins of Amy Swackhamer.

  • 1 cup oat bran
  • 1 cup rolled oats
  • 1/4 cup cornmeal
  • 1/4 cup rice flour
  • 1/4 cup whole wheat flour
  • 1/4 cup white flour
  • 1/2 cup brown sugar (or equivalent in molasses and/or honey)
  • 1 tsp baking powder
  • 1 large egg
  • 1 tbsp canola oil
  • 1/4 to 1/2 cup applesauce, milk, or soymilk
  • 1 lb frozen blueberries and/or other fruit

Preheat oven to 350°F. Mix together dry ingredients then add wet ingredients. Adjust soymilk to reach a
consistency which is wet but not runny, so that a large spoon can easily heap a muffin´s worth of
batter into the muffin tin. Bake for about 15 minutes.

Optional additions:

  • Cinnamon, nutmeg, and cloves
  • Finely chopped or ground walnuts or almonds
  • Wheat bran or multi-grain flour instead of white flour
  • Applesauce

Popular variations

  • Canned peaches and cinnamon, nutmug, and cloves
  • Mixed frozen berries
  • Fresh chopped apple and fresh grated ginger
  • Grated carrot, raisins, and chopped apple