Saturday, April 3, 2010

Medley Muffins

This recipe comes from Gimme Some Oven, and having sampled a couple of muffins hot out of the oven already, I'm a big fan! They're definitely not for everyone...for example, my father would never try something that looked so brown (and wasn't chocolate) and had visible lumps of fruit and nuts. But if you're not afraid of a little health in your baked goods, these are really pretty good. They don't rise much, so next time I'd fill my muffin cups up the whole 2/3 of the way it recommends (weary of altitude effects, I only filled them halfway).

1.5 cups wheat flour
1 tsp. salt
1 tsp. baking soda
1/4 cup wheat germ or flax seed (optional)
1/2 cup butter, softened
3/4 cup brown sugar
1/2 can pumpkin
1/3 cup milk (can use soy milk)
1/3 cup applesauce
2 ripe bananas
1 tsp. pumpkin pie spice
1 egg
1 cup oatmeal (quick or old-fashioined)
1 cup dried cranberries or raisins
1/2 cup almonds or walnuts

Preheat oven to 350 degrees F. Prepare 18-22 muffin tins with paper cups, or lightly grease.
In a bowl, stir together flour, salt, baking soda, and wheat germ (or flax). Set aside.
In mixing bowl, mix together the next eight ingredients (butter through egg) until combined. Then slowly add in the flour mixture until combined. Then stir in oatmeal, cranberries and almonds.
Pour the mixture into the baking cups, so that each is about 2/3 full. (I sprinkled coarse sugar and a few oats on top of each of mine for a prettier top.)
Bake for about 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool for a few minutes, and serve. These also freeze well.

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