I was looking for a healthy muffin to make that I could eat for breakfast. The Brown Eyed Baker is one of my favorite baking blogs, so I headed over there to see what I could find. I wasn't disappointed! These are easy to make and are a great combination of sweet and crunchy. Several of my co-workers don't like nuts or cranberries, but for those of us that love those ingredients, these are great with some honey butter! These will be my breakfast for the coming work week.
Ingredients:
1 cup traditional rolled oats
1 cup flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup finely chopped pecans
1/3 cup chopped dates
1/3 cup dried cranberries
4 ounces (1/2 cup) unsalted butter, melted and cooled
1 cup buttermilk
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
Preparation:
1. Preheat the oven to 400 degrees. Grease a standard 12-cup muffin pan.
2. In a large bowl whisk together the oats, flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir in the pecans, dates and dried cranberries.
3. In a separate medium bowl whisk together the butter, buttermilk, egg and vanilla.
4. Pour the wet ingredients into the dry ingredients. Stir together until batter is mixed and moistened.
5. Divide the batter evenly between the 12 muffin cups. Bake for 15 to 20 minutes, or until a toothpick comes out clean.
6. Cool in the muffin pan for a few minutes and then remove to a cooling rack to cool completely. Store in an airtight container at room temperature.
Ingredients:
1 cup traditional rolled oats
1 cup flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup finely chopped pecans
1/3 cup chopped dates
1/3 cup dried cranberries
4 ounces (1/2 cup) unsalted butter, melted and cooled
1 cup buttermilk
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
Preparation:
1. Preheat the oven to 400 degrees. Grease a standard 12-cup muffin pan.
2. In a large bowl whisk together the oats, flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir in the pecans, dates and dried cranberries.
3. In a separate medium bowl whisk together the butter, buttermilk, egg and vanilla.
4. Pour the wet ingredients into the dry ingredients. Stir together until batter is mixed and moistened.
5. Divide the batter evenly between the 12 muffin cups. Bake for 15 to 20 minutes, or until a toothpick comes out clean.
6. Cool in the muffin pan for a few minutes and then remove to a cooling rack to cool completely. Store in an airtight container at room temperature.