I love munching on a nutritious breakfast muffin with an 8 oz. glass of skim milk as I gaze at the morning sunrise. I follow this with a steaming cup of fresh coffee as I savor the sweetness of a new day.
Fruit and Nut Muffins
1 cup quick cooking oats
11/4 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
½ cup raisins
2 grated apples
1 large grated carrot
½ cup finely chopped walnuts
1 cup low-fat butter milk
½ cup dark brown sugar
1/3 cup light oil
1 large egg lightly whisked (Or 2 small eggs when there are two little helpers)
1 teaspoon vanilla extract
Preheat oven to 400 degrees. Prepare the 12- cup muffin tin with cupcake liners. (I’ve found the foil ones “release” the muffin better than the paper ones.)
In a large bowl mix together the oats, flour, baking powder and salt. Add the raisins, apple, carrots and walnuts and mix well.
In a medium bowl beat together the butter milk, brown sugar, olive oil, egg, and vanilla.
Add the wet ingredients to the dry mixture and stir just until blended. Spoon the batter evenly into the muffin pan.
Bake 18 to 20 minutes until the muffins are lightly browned and a toothpick inserted in the center of a muffin comes out dry.
My Cookbook Notes: “Tess and Grandma baked these on February 23, 2009.” She was 2 years old at the time and we just made another batch last week with her younger brother.
My kitchen was a mess but we all had a ball. The kids are cracking eggs, measuring, and stirring, as memories of Grandma’s Kitchen are being locked away for future reference.
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