I’m determined to eat up the very last of my winter stores, and so the great freezer clean-out continues. One way to use up small amounts of fruit is to throw them into a batch of muffins. I like the following oatmeal muffin recipe, because I can make it almost exclusively from local ingredients, I generally have all of the ingredients on hand, and it’s very flexible. Blueberry-apple, strawberry-rhubarb, blackberry-peach or the most recent combo – zucchini-cranberry.
I had a cup of frozen cranberries in the freezer and a 2-cup bag of grated zucchini. I defrosted the zucchini, and after I had strained off a lot of the liquid, I had a little less than a cup. So I threw both the cranberries and zucchini into the following batch of muffins.
1 1/4 cup rolled oats
1 1/4 cup plain yogurt
1 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 large egg
1/2 cup packed brown sugar
5 tbsp unsalted butter, melted
1-2 cups of your favourite fruit
(you can also throw in a small amount of nuts or seeds)
1. Preheat oven to 400 F. Mix together oats and yogurt and let sit for 15 minutes.
2. Butter the insides of a muffin pan.
3. In a small bowl combine flour, baking powder, baking soda, cinnamon and salt.
4. Beat egg, brown sugar and butter into the oat-yogurt mixture. Stir in dry ingredients until just mixed. Gently stir in fruit and nuts. Spoon batter into muffin tin.
5. Bake 15-17 minutes or until knife inserted into the center of muffins comes out clean.
Makes 12 muffins.
Yours in Food,