Dried fruit adds flavour to these cherry-oatmeal muffins, a great portable snack or breakfast idea.
3/4 cup (175 mL) all-purpose flour
3/4 cup (175 mL) whole-wheat flour
1/3 cup (75 mL) toasted wheat germ
1/3 cup (75 mL) plus 1 tbsp (15 mL) sugar
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 1/3 cups (325 mL) buttermilk
3 tbsp (45 mL) olive oil
1 large egg
1 tbsp (15 mL) grated orange zest
3/4 cup (175 mL) dried cherries, cranberries, or raisins
Preheat oven to 375°F (190°C). Line twelve 2 1/2-inch (6 cm) muffin cups with paper liners. Toast oats in a jelly-roll pan until golden brown and crisp, about 10 minutes, stirring occasionally. Transfer to large bowl and let cool to room temperature. Add all-purpose flour, whole-wheat flour, wheat germ, 1/3 cup (75 mL) sugar, baking powder, baking soda, and salt to oats, stirring to combine.
Whisk together buttermilk, oil, egg, and orange zest in small bowl until blended. Make well in centre of dry ingredients and pour in buttermilk mixture. Stir just until dry ingredients are moistened. Fold in cherries, using a wooden spoon.
Spoon batter into muffin cups; sprinkle top of each muffin with 1/4 tsp (1 mL) sugar. Bake until golden brown and a toothpick inserted in centre of a muffin comes out clean, about 30 minutes. Remove cherry-oatmeal muffins from pan to wire rack to cool.
Health Hint: Oats contain a type of soluble fibre called beta-glucan, which helps reduce levels of total and LDL (“bad”) cholesterol, and may also help regulate blood sugar.
Makes 12 muffins.