Good Tuesday Morning to you all. I wish I could have you all over to enjoy a fresh fruit muffin and coffee with me today!! I always love to use whatever is in season this time of year, with my basic muffin recipe, to celebrate Spring!! And as this morning is a little overcast it’s not too hot to turn on the oven!
I live in a beautiful, yet somewhat dilapidated, old house built in 1912.. I must admit, as much as I love all the old moldings and craftsman touches, the heating and cooling system are a bit (how shall I say this) archaic. My heating source is, basically, a radiator in a box in my Living room floor. The cooling is a ceiling Fan and lots of windows, accompanied by an oscillating fan on truly Hot days. So you see I must decide if it’s a good baking day or not based a lot on the weather! This is not a complaint, I honestly love this old house, but as I am a renter, and can decorate and design as I like, I truly can not do some of the upgrades one doe in a house they own.
Ok, enough History and on with the muffins of the morning recipe. I don’t follow a recipe so I’ll share with you how I make them. Well, this week I got a steal on some fresh strawberries and blueberries…any fruit or dried fruit works but why not use what’s in season and affordable?
So here it is, My recipe for Fresh Fruit Muffins:
I always start with soaking 1 cup of oats in 1 cup of Low fat buttermilk for about 5-10 minutes before I add anything else. I love the texture and flavor these 2 combined give!
To that I whisk together 1 jumbo or 2 reg Eggs ½ cup brown sugar, some vanilla, and 1/3 cup of vegetable oil or 1/2 cup applesauce (depending on your diet preferences) Then, add that to the Oat mixture and stir. (and I do mean stir! With a good old-fashioned wooden spoon!) Now when you add the following dry ingredients, it is important to stir it in just enough, don’t use a mixer!! This is the reason Grandma’s recipes always tasted better, she never took short cuts!!(Not that they were available), If you have a sifter put the following in it and sift over your wet ingredients. If you don’t have a sifter combine these ingredients in a small bowl before adding them to your wet moisture…Stir, no more than 15-18 times! Okay, now you can add your fruit. I did ¼ cup of small cut strawberries and 1/3 cup of blueberries. (Remember to cut your strawberries to about the same size as the blueberries or you will get a soggy muffin.) Let the batter sit while you prepare your muffin tin and preheat your oven to 425 degrees Farenheit.
Spoon in tins to about 2/3 full , bake and enjoy with your coffee!