I’m bringing muffins back! Some of you may be thinking, I never knew muffins were out, neither did I! That was until I went to research muffin recipes in my new cook book and nada! Looking further online, it seems the culinary world has turned its back in this American staple. The muffin is underrated and seen as creation that takes little skill that has now been confused with its trendier counterpart the cupcake. Muffins were created in America, different from the English version, this muffin was a batter that required a tin, and baking powder, which wasn’t invented until the late 1800’s. Muffins were traditionally made by hand, but modern bakeries wanting to make them more light like the much desired cupcake, added more sugar and used a mixer to add dry to wet ingredients. Personally the muffin means a lot to me. It has been a wonderfully easy way yo be creative as a busy mom, and feed my kids a wholesome snack at the same time. Muffins are versatile and a great way to use seasonal fruits an vegetables. The possibilities are endless, and in using traditional methods with high quality ingredients its like creating a work of art. It has taken me time to be able to not have to look at a recipe, creating a stand by muffin recipe that I can make quickly, being able to get creative with what I have, and double easily to share. My recipe takes one pot, little mess and little time. I usually can make these in 10 minutes or less and you can too! Think of this recipe as a blank canvas. The ingredients should be the freshest you can find. If you can take the time to make fresh yogurt I encourage it. See my recipe for homemade yogurt. Besides added health benefits, yogurt tenderizes baked goods. The homemade yogurt makes this muffin special, and creates a feeling of accomplishment. Get cookin’!
Everything here except the Baking Soda and Powder
- 3 C flour
- 1 C Rolled Oats
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 3/4 C Sugar
- 1/4 C Maple Syrup
- 2 Eggs
- 1 C yogurt
- 1/2 C Butter (melted)
- 1/2 – 1 C add ins- see below.
For Lemon Oat Muffins:
- Juice and Zest of 2 Meyer Lemons
- Powdered Sugar for dusting.
Other ideas for ad ins for both sweet and savory muffins include ; Apple sauce, Fruit puree or whole berries, chocolate chips, almond butter, roasted nuts, pureed vegetables like carrot or cauliflower, cheeses, grated zucchini, and the list goes on! You can adjust the add ins by decreasing the amount of yogurt or butter used. For example if you want to add 1 C apple sauce use only 1/2 C yogurt.
Have fun creating new muffins to try with your family. The portable nature of a muffin makes it such a great convenience and a way to pack nutrition into your day without hitting the drive thru, taking time and money. Remember these also freeze great for later use so stock up when you have some extra time to bake!
In large pot melt butter. If making Lemon Muffins as pictured above, add lemon zest and juice. Let butter cool slightly. Add sugar, yogurt, maple syrup and oats, stir.
Place sifter over pot and sift in flour, salt, baking powder and soda.
Make a well in center of flour crack in 2 eggs. Using a fork beat the eggs until yoke and whites combined, then fold into dry and wet ingredients until just combined. Do not over mix, batter should be lumpy and this is OK. Spoon into buttered tins.
You can never over fill and muffin tin!
bake 350 F for 15-20 minutes, or until tooth pick comes out clean. For Lemon Muffin sift tops with powdered sugar and additional lemon zest. Enjoy!