Morning is a great time for these muffins.
Low in fat, high in flavour, calcium, complex carbohydrates and fibre, one of these with a glass of milk or piece of cheese will give you a good start to a busy day.
Research shows that regular breakfast eaters are better able to maintain a healthy body weight.
Kids who eat breakfast show more concentration and thus better grades at school. These are great to grab when in a hurry.
If you make muffins ahead and freeze, wrap each individually in plastic wrap and then in Tupperware or other suitable container. This keeps muffins fresher and are easier to grab to pop into a lunch bag.
1 cup large flake whole oats or tricale flakes
1 cup low fat buttermilk or yogurt
1 cup whole wheat flour
1½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
1 tablespoon grated orange or lemon rind
¼ cup brown sugar
1/3 cup vegetable oil
1/3 cup honey
1 teaspoon vanilla
1/3 cup pecans (toasted)
1/3 cup dried cranberries or apricots, or combination
In a large bowl, measure oats or tricale flakes.
Pour the buttermilk/yogurt over top and allow to sit about 10 minutes.
Meanwhile, grease a muffin tin.
In a medium bowl, blend together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon and the grated orange/lemon rind.
Into the oats/buttermilk, blend in the egg, brown sugar, oil, honey and vanilla.
Mix the wet ingredients into the dry ingredients blending only till mixed.
Fold in the toasted pecans and the dried cranberries/apricots.
Blend until all combined.
Portion into your prepared muffin tins, filling about 2/3 full.
Bake at 375F for about 15 minutes and wooden tester comes out clean.
Yield = 10 medium muffins
Note: Toast the pecans by placing on a pie tin in a 325F oven for about five to eight minutes. Shake occasionally and remove before they become brown.