This muffin recipe is inspired by the Food & Wine website’s baked breakfast series. These muffins are great because they are low fat and really tasty. I plan to eat mine with some jam on top, or maybe a little extra honey. They are easy to make and are fully ready in about 30 minutes, including cooking time.
Here’s what you will need:
3/4 cup rolled oats
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
3/4 teaspoon ground coriander
3/4 teaspoon salt
optional: 1/2 cup chopped nuts, and/or 1/2 cup chopped dried fruit (raisins, figs, dates or dried apricots would be great)
1/2 honey (I used this amazingly delicious wildflower honey I bought from Oregon Growers, that you can find here, but any honey will do)
1/2 buttermilk (I did lowfat)
1/2 canola oil
2 large eggs (or whites from four eggs)
Here’s what you do:
1. Preheat the oven to 375 degrees.
2. In a large bowl, mix together the dry ingredients – oats, whole wheat flour, all-purpose flour, baking powder, baking soda, spices, and nuts/dried fruit.
3. In a separate smaller bowl, beat together the buttermilk, eggs, and oil for about one minute. Then, vigorously whisk in the honey until the mixture is fully combined and there are no honey clumps. (Note, you can always whisk all the ingredients together at once, but I feel the beating makes these a bit fluffier and lighter).
4. Stir the wet honey mixture into the dry oat mixture and stir just until combined.
5. Spoon the muffins into a 12 space greased muffin tin. Bake for about 16 to 18 minutes, until the muffins are golden brown and clean when a toothpick is inserted. Remove from the oven, allow to cool five minutes in the pan, and then enjoy!