Full of Fruit Muffins
There are so many ways to make a muffin.
I like my muffins (as opposed to cupcakes) to be less sweet with authentic flavors that carry some nutritional value.
This basic recipe was developed to showcase fresh fruit in season but can also be made with frozen fruit. (Which is a welcome treat in January!)
I always use whole wheat pastry flour (my favorite is Bob\’s Red Mill),which is surprisingly light and adds a richness to the flavor of the muffin. The oats and egg make this a hearty muffin suitable for a light breakfast or a substantial snack. I have included 5 different variations but feel free to experiment and make your own.
Muffins can be kept (after cool) in an container in the fridge for a few days and hold their flavor and texture well. They can also be frozen. Wrap tightly. The longer these are in the freezer, the more they dry out…. so I usually only freeze them for a short time.
I will often make these the week before the kids come home for the weekend. I tuck them in the freezer and (with a quick thaw) they are on hand for a fast breakfast, hike or road trip.
I hope you like them too!
RECIPE
Makes 12
Dry ingredients:
1/2 cup rolled oats (plus 1 tbs. to sprinkle on top of muffins)
2 cups whole wheat pastry flour
2 tsp. baking powder
1/8 tsp. sea salt
Wet ingredients:
2 eggs
1/2 cup sunflower oil (or other light vegetable oil)
1/2 cup apple juice
1/2 cup maple syrup or honey
Add: 3 cups fresh fruit, cut into small pieces if needed + nuts, seeds etc.
Instructions:
Prepare fruit and preheat the oven to 350 degrees. Lightly oil or paper a regular size muffin pan. (Many stores now carry unbleached muffin liners)
Whisk dry ingredients together in a larger bowl. Whisk wet ingredients together and add to dry ingredients. Stir until well blended but do not over mix. Add fruit and remaining ingredients. Mix. Spoon evenly into the muffin cups. Sprinkle the tops with the tbs. of oats. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and when cool enough, remove muffins to a baking rack. Cool to room temperature before storing.
Variations:
Peach Muffins
3 cups peaches diced to size of a blueberry
1 tsp. arrowroot
Mix arrowroot with diced peaches
Blueberry Hemp Muffins
1 tbs. flour
3 cups berries
1/4 cup hemp hearts
Mix flour with blueberries
Apple, Cranberry Walnut
3 cups apples
1/4 cup cranberries
1/4 cup chopped walnuts
2 tsp. cinnamon
Mix cinnamon with dry ingredients
Cherry Cacao
3 cups pitted quartered cherries
1/4 cup cacao nibs
2 tsp. flour
Mix flour with quartered cherries
Strawberry Rhubarb
1 cup rhubarb – diced
1 cup strawberries – diced
1 tbs. currants
1 tbs. flour
Mix flour with strawberries and rhubarb
Add currants to wet ingredients
