Sunday, April 28, 2013

Steel Cut Oats Muffins

I first tried this recipe last fall. Now, it's replaced Tassajara as my go to muffin recipe. These are certainly muffins, not cupcakes. The texture of the oats comes through and the whole wheat adds heartiness.

This morning's variation:

Steel Cut Oats and Berry Muffins

1 1/2 cups whole wheat flour
1 cup white flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup milk
1/3 cup yogurt
2 eggs
1/4 cup melted butter
1/4 cup honey
1 tsp vanilla
1 cup cooked steel cut oats
1 cup frozen raspberries

1. Preheat oven to 375 degrees as you cook the oats.
2. Mix the dry ingredients and the wet ingredients separately. Then, gently fold the dry ingredients into the wet.
3. Fold the oats and raspberries into the batter.
4. Spoon into silicon muffin liners, and bake for 20-25 minutes. Makes about 18 muffins for me.

Other favorite combinations:
Cranberries + maple syrup
Apple + cardamom and cloves
I'm excitedly awaiting blueberry season for surely the best muffins.