Author: Tori Wesszer • Date: October 12, 2016 • Appears in:
PLUM OAT BRAN MUFFINS
These muffins are moist and not too sweet, perfect for a morning run-out-the-door breakfast or an afternoon snack. I used plums, but you can use any soft fruit you want (nectarines, peaches…)! Freeze any extras for a quick snack or breakfast for hectic mornings, or bake them in mini muffin tins for a perfect snack for the little ones (just adjust the baking time to approximately 12-15 minutes).
Makes 12 large muffins
2 c. diced plums (I used Italian prune plums)
1 Tbsp. honey
2 c. flour
1 1/3 c. oat bran
½ cup packed brown sugar
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tsp. grated lemon zest (from one lemon)
2 large eggs, beaten
1 cup milk
½ cup vanilla yogurt
½ cup melted butter (or vegetable oil)
1 tsp. vanilla extract
2 Tbsp. honey
Preheat the oven to 350F. Grease a muffin tin or line it with baking papers.
In a small bowl, combine the plums with 1 tablespoon of the honey, toss, and let it sit until ready to add to the muffin batter.
In a large bowl, combine the flour, oat bran, brown sugar, baking powder, baking soda, salt and lemon zest. Whisk together.
In a separate medium bowl, combine the eggs, milk, yogurt, melted butter, honey and vanilla. Whisk together.
Fold the wet ingredients into the dry ingredients using a rubber spatula until just mixed. Fold in the fruit.
Evenly fill the muffin tins with the batter and bake for approximately 20-25 minutes, until a toothpick inserted into the center comes out clean.
Remove the muffins from the tin onto a baking rack to cool.
This post originally appeared on: www.fraichenutrition.com