Oatmeal Fruit Muffins
I’ve been experimenting with healthy yet yummy multi-purpose combinations that can be used for muffins, waffles and pancakes. Here is my first attempt. The batter will keep refrigerated for up to four weeks in the refrigerator, or you can cook ahead, freeze the whole bunch and re-heat quantities as needed for breakfast or lunch.
2 cups unbleached flour
1 cup garbanzo flour
2 cups oats
1 cup muesli
4 teaspoon baking powder
1 teaspoon cardamom
1 teaspoon cinnamon
3/4 cup brown sugar
3/4 cup white sugar
1-1/2 cups butter
1-1/2 cups chopped dates
1 cup pecans, almonds or walnuts
1 cup raisins and apricots (any kind of dried fruit bits will suffice)
1 tablespoon orange rind
Combine dry ingredients, cut in butter and stir in fruit. Divide among 3 containers and store in fridge until ready to use.
When ready to cook, add to dry mix:
1-1/4 cups buttermilk
1/2 teaspoon vanilla
To bake: Preheat oven to 400 degrees. Mix until just moist, do not over stir. Fill muffin tins 2/3 full and bake for 20 minutes. Batter also works well for waffles or pancakes, cooked as usual.
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
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