Go-To Muffin Recipe

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.

Oatmeal Muffins (adapted from Quick Vegetarian Pleasures by Jeanne Lemlin)

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,


3 thoughts on “Go-To Muffin Recipe

  1. It must be the day for it! Today I made muffins using apple and ginger, yesterday it was using the all the bananas from the freezer so they were banana and cinnamon. Then it was just a matter of dropping them off to various community groups for their morning snack 🙂

Leave a Reply