My husband has made it clear that breakfast muffins and treats at our house feature chocolate or chocolate chips way too often; my boys are 14 and 9, and I can’t deny the truth of this perspective. When I remember to look after the grown-ups a bit more, we both love a healthy muffin full of fruit and nuts. Which is where this recipe comes in.
It’s the kind of recipe that started out life in a cookbook, evolved into a recipe passed along to me by a friend who’d made a couple of changes of their own along the way, and then changed again once it got it my hands (a fair amount). The resulting recipe is berry burst oat and spelt muffins.
The recipe begins with soaking the large flake oats in milk for about 10 minutes or so.
My favourite stage is when it comes time to add in the good stuff – I think this recipe lends itself to a lot of different combinations at this stage, but we tend to use (frozen for much of the year) raspberries, blueberries, cranberries and chopped pecans. You could easily substitute dried fruit (as the original version of the recipe uses) such as apricots, raisins, dried apple, etc. or add other fresh or frozen fruit, such as strawberries or rhubarb.
Berry burst oat and spelt muffins
1 cup large flake oats
1 cup milk or buttermilk (I use 2% organic milk)
1 cup spelt flour
4 tbs natural bran
1 tsp cinnamon
1 heaping tsp baking powder
1/2 cup chopped pecans
1/4 cup blueberries
1/3 cup raspberries
1/3 cup cranberries
1/2 cup brown sugar
1/3 cup sunflower oil
Preheat oven to 375 F. Makes 12 muffins.
Step 1 – let oaks soak in milk in a mixing bowl
Step 2 – add dry ingredients: flour, bran, cinnamon, baking powder and incorporate
Step 3 – beat egg and add, along with sugar and sunflower oil; mix batter gently
Step 4 – add fruit / nut ingredients (in my case raspberries, cranberries, blueberries and pecans) and stir just until incorporated
Step 5 – pour into prepared muffin tin and bake for about 20 minutes at 375 degrees fahrenheit (or until tops are golden brown)
These muffins are so good and so satisfying; they are full of such good things, that it’s hard not to feel fairly virtuous about eating them. Yes, there is that brown sugar, but otherwise, they are pretty squeaky clean. I do prefer sunflower oil to canola, which I’ve heard some not very good things about, and am interested to know what heart healthy fats others prefer.
We love these at breakfast, tea time and for snacks. Now, if only my children would eat them…