Just In Case You're Interested….

Throughout the years I have experimented with countless "healthy" muffin recipes, but haven't been impressed until NOW!  So I had to share...

Here is the link to the original recipe:

http://www.food.com/recipe/cherry-oatmeal-muffins-174328

And here is my modified version of it:

• Oatmeal Muffins: 
• 1 cup quick cooking oats
• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• * 3 tbs saco cultured buttermilk blend
• * 3/4 cups water
• * (or 3/4 cups of buttermilk instead of the buttermilk blend and water)
• 1 egg, lightly beaten
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries and zest of one lemon; OR 1 large ripe banana and 1/3 to 1/2 cup peanut butter; OR 1 cup pureed pumpkin and 2 tsp pumpkin pie spice

Directions:

1. 1
   Preheat oven to 400 degrees. Line a 12-cup muffin pan or 24-cup mini-muffin pan with paper cups (or spray with oil).
2. 2
   With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, salt, and buttermilk blend in a large bowl.
3. 3
   Combine water (or buttermilk, if using), egg, oil and vanilla extract in a small bowl.
4. 4
   Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist.
5. 5
   Fold in fruit.
6. 6
   Spoon muffin mixture into muffin pan. Bake for 18-20 minutes. (mini-muffins for 10-11 minutes)
   
   
   Note:  Today I used 1/4 cup each of all-purpose flour, whole wheat flour, ground flaxseed, and oat bran (instead of 1/2 cups each of all-purpose and whole wheat flour) - DELISH!.  Next time, I will probably cut out the all-purpose white flour all together.  Also to note, they don't rise very much, but who needs a muffin-top anyway ;)