Morning Oatmeal Muffins

March 10, 2009

Sometimes I forget how good really simple meals can be.  Most everything I make nowadays has a sauce or multiple components, but tonight we just ate pan-fried steak, brown rice and boiled turnip greens, and it was really good.  This recipe is kind of the opposite –although the preparation is quite simple,  it’s a muffin form mix of everything you might think to put in your oatmeal in the morning, all at once.  If I’d had either less or more than one banana, it might have been different, but really these muffins can take anything you want to throw in them(although if you switch out the apples for something less acidic I would take out the baking soda).


(makes 12 muffins)

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups rolled oats
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 apple, finely chopped or 1 cup applesauce
  • 1 ripe banana, mashed
  • 2/3 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup raisins
  • 1/2 cup chopped walnuts

Preheat the oven to 375F, and prep 12 muffin tins – either with spray oil or paper muffin cups.  Stir together the dry ingredients, being sure to break up chunks of brown sugar, then add the wet and stir until just mixed.    Fill the muffin cups — they will be very full, but these don’t rise very much — maybe 15%.  Bake for 20-25 minutes.


Carrot Muffins

March 7, 2009

In the spirit of my whole wheat pumpkin muffins, I’ve been searching around for a good carrot muffin recipe for a few months now, and I think I’ve finally found the one.  It’s delicious, fairly healthy and extremely easy to make.

It’s based off of this carrot cake recipe from userealbutter, which I first made as a cake — and it makes a great cake, even subbing half the white flour with whole wheat.  But I was looking for something a little different… something a little more muffinlike – heartier and less sweet.


(makes 12 muffins)

  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1 tsp allspice
  • 2 cups shredded carrot(about three largish carrots)
  • 3/4 cup applesauce
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 2/3 cup walnuts, coarsely chopped

Preheat the oven to 350 and set up your muffin tins – either with spray oil or paper cups.  Stir all the dry ingredients together in a large bowl, then add the wet ingredients and stir until just mixed.  Fill each muffin cup about three quarters of the way for average, not very top heavy muffins, or all the way for larger muffins.  Bake for 25-30 minutes or until a toothpick comes out clean.