Fruity Oat Muffins (Blueberry)

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-20° C today! Oh, baby, it’s cold out there!  Makes me think of Ella Fitzgerald  https://www.youtube.com/watch?v=tuCO7Kq744U.

So it’s a good day to turn on the oven and bake something.  There was a request some days back for blueberry muffins, I’m happy to oblige 🙂  This was a favorite when the kiddies were wee; sort of a no-fail, quick and easy, lunch-box, snacktime, anytime go-to recipe.  It’s no less a favorite now.  These muffins are so much better (in my opinion) than so many of the cake-like blueberry muffins out there.  The buttermilk and rolled oats combine for great effect to keep the muffins moist and tender.  As with all muffins, remember to gently stir the batter just until all ingredients are moistened.  Overstirring will result in tough muffins, definitely not the result we are after!  I hope you will try the recipe and that you will enjoy it as much as my family has done.

Fruity Oat Muffins

1 cup buttermilk

1 cup rolled oats

1 cup flour

1 tsp baking powder

½ tsp baking soda

pinch of salt

¾ cup lightly packed brown sugar

1 egg

¼ cup canola oil (or other vegetable oil)

1 cup blueberries, fresh or frozen, thawed and drained

In a small bowl, combine buttermilk and rolled oats. Let stand. In a larger bowl, combine the rest of the dry ingredients. Add blueberries and gently toss in the flour mixture to coat the berries. Into oat mixture, stir egg and oil. Add oat mixture to dry ingredients, gently stirring just until moistened.  Fill muffins tins/cupcake papers about  2/3 full, dividing batter to make 12 muffins.  Bake at 375° F for about 18 minutes until muffins are lightly golden brown.  Cool in pan for a couple of minutes, then remove to wire rack to cool completely.

  • Instead of blueberries, try other berries and soft fruits – strawberries, raspberries, blackberries, peaches, etc.
  • Chopped rhubarb with 1/2 tsp cinnamon is a great combination as is banana/cinnamon (use 2 mashed ripe bananas).
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Refrigerator Bran Muffins (Tweaked)

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The last time I made this big-batch muffin, we really did enjoy the results, but I’ve tweaked the recipe and now we like them even more.  The texture is bit lighter with these changes.   I’ve reduced the all-bran cereal from 4 to 3 cups, increased the natural bran from 2 to 3 cups, and decreased the molasses from 1/2 cup to 1/3 cup.  Otherwise, everything else is the same.

Refrigerator Bran Muffins

3 cups All Bran cereal

2 cups boiling water

1/3 cup of molasses

5 cups of flour

3 cups natural bran

2 1/2 cups brown sugar, lightly packed

1/2 tsp salt

3 tsp baking powder

3 tsp baking soda

4 eggs

1 cup canola oil

4 cups buttermilk

3 cups raisins, rinsed and drained

In a large bowl, pour the boiling water over the All Bran cereal. Let stand. When the mixture has softened and cooled but is still warm, stir in the molasses. In a separate bowl, lightly beat eggs together and stir in oil and buttermilk. Slowly add egg and milk mixture into the softened, cooled cereal and combine thoroughly. Meanwhile, in an extra-large bowl, stir together the flour, natural bran, sugar, salt, baking powder and baking soda. Make a well in the dry ingredients, add raisins and pour in egg and milk mixture. Gently mix until all ingredients are combined. Use a folding method to avoiding over-mixing. The batter is ready to be stored in the refrigerator and baked as needed. Fill muffin tins about 2/3 full. Bake at 375 degrees F for about 15 minutes.

Refrigerator Bran Muffins

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If you have room in your fridge for an extra container, this muffin batter is great to have on hand  so you can have freshly baked muffins with a minimum of fuss and time.   It should yield about 4 dozen muffins in total.  Big-batch cooking and baking produces lots of dishes, but fortunately for me, hubby is a dab hand at kitchen clean-up. 🙂

Refrigerator Bran Muffins

4 cups All Bran cereal

2 cups boiling water

1/2 cup of molasses

5 cups of flour

2 cups natural bran

2 1/2 cups brown sugar, lightly packed

1/2 tsp salt

3 tsp baking powder

3 tsp baking soda

4 eggs

1 cup canola oil

4 cups buttermilk

3 cups raisins, rinsed and drained

In a large bowl, pour the boiling water over the All Bran cereal.  Let stand.  When the mixture has softened and cooled but is still warm, stir in the molasses.   In a separate bowl,  lightly beat eggs together and stir in oil and buttermilk.  Slowly add egg and milk mixture into the softened, cooled cereal and combine thoroughly.  Meanwhile, in an extra-large bowl,  stir together the flour, natural bran, sugar, salt, baking powder and baking soda.   Make a well  in the dry ingredients, add raisins and pour in egg and milk mixture.  Gently mix until all ingredients are combined.  Use a folding method to avoiding over-mixing.  The batter is ready to be stored in the refrigerator and baked as needed.  Fill muffin tins about 2/3 full.  Bake at 375 degrees F for about 15 minutes.

Pumpkin Pie Muffins


What can I tell you about these muffins except that they’re good;  spicy with cinnamon, moist with pumpkin, chockablock with plump raisins. Go ahead and try them, you’ll like them.

Pumpkin Pie Muffins

2 cups of flour

1 cup brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 can of  pumpkin pie filling ( from a 540 ml can)

1/2 cup canola oil

1/2 cup buttermilk

2 eggs

1 tsp vanilla extract or paste

1 1/2 cup raisins, washed under cold water and drained

Stir together dry ingredients:  flour, sugar, baking powder and baking soda.  In a separate bowl, stir together wet ingredients, including pumpkin pie filling.  Make a well in the dry ingredients and pour in wet ingredients and raisins.  Mix  just until moistened.   Using jumbo cupcake liners, divide batter into 12 portions.  Bake at 375 degrees for about 18-20 minutes until golden brown.

Morning Glory Muffins

More carroty goodness today,  in Morning Glory Muffins.  There are all sorts of additions you could make to these muffins, including pineapple and walnuts, but we like them like this:

 

Morning Glory Muffins

2 cups flour

1 cup sugar

2 tsp baking soda

2 tsp cinnamon

pinch of salt

2 cups peeled, grated carrots

3/4 cup raisins

1/2 cup shredded coconut

1 apple, peeled and grated

3 eggs

1/2 cup buttermilk

1/2 cup canola oil

1 1/2 tsp vanilla

Combine dry ingredients in a large bowl.  Blend together eggs, oil, buttermilk and vanilla in a separate bowl.  Add to dry ingredients, gently mixing just until moistened.  Divide batter into muffin tins, bake at 375 degrees F for about 20 minutes.  Makes 18 large muffins, using cupcake liners.

 

Good Advice

I got this card from my sister together with a yummy plate of blueberry and bran muffins.  Alas, the plate was empty before I thought of a picture.

Bran Bud Muffins

It’s so cold today, spring doesn’t feel like even a remote possibility,  – 30 degrees C,  so it’s a morning for muffins;  a carb treat and some additional heat in the kitchen from the oven.

Bran Bud Muffins

1 1/3 cup flour

1/2 cup brown sugar

1 1/2 tsp baking powder

3/4 tsp baking soda

1 1/2 tsp cinnamon

pinch of salt

1 1/2 cups bran buds cereal

1 cup raisins

1 1/4 cup buttermilk

1 egg

1/3 cup canola oil

In a large bowl, combine flour, sugar, baking power, baking soda, salt and cinnamon.  Add bran buds and raisins and stir.  In a smaller bowl, mix together egg, oil and buttermilk.  Form a well in the dry ingredients and pour in the milk mixture.  Mix together to form batter, stirring gently.  Divide batter into 12 jumbo muffin papers and bake for 15 minutes at 375 degrees F, till golden brown.

“Where have all the raisins gone?”  Have you ever bitten into your muffin and wondered just that?  There’s nothing more dispiriting (a sinking feeling, really)  than a muffin with all its  good bits lurking, hiding even,  in the  shadowy underworld at the bottom of the muffin.  Raisins (and other dried fruit) have a lot of concentrated sugar on their surface that will make the batter too tender around them and will cause the  sad downward spiral.  But there are a couple of simple  solutions.  In this recipe, the raisins are added into the dry ingredients, which coats the raisins with flour and so prevents the sinking of the raisins.  The other solution is to rinse the raisins in cold water and then add them into the recipe with the wet ingredients.  And there you go,  no more sad, sinking raisins.

My Friend Margaret

In remembrance and tribute to a remarkable woman – my dear friend Margaret.  Margaret passed away a few days ago after a courageous battle with cancer.  I met her about 16 years ago when I was invited to join a neighborhood Bible study.  We spent a lot of Tuesday mornings together in the past decade and a half!  Margaret was a very talented, creative and generous person.  One of her joys was cooking and baking for people she loved and she was very good at it!  The following recipe is the only one I have of hers that’s written down.  She was a free-spirit kind of cook, “let’s see what’s in the  fridge or cupboard to add and make this better”, recipes weren’t always necessary!  So, here’s to Margaret, she of blessed memory, until we see her again in the very sweet hereafter.

This is best using the first tender new shoots of rhubarb, a taste of spring after a hard winter.  This is not a law-fat recipe, as you will see, but for today, that’s okay.  Here’s the recipe, just as it was given to me originally.

Margaret’s Rhubarb Muffins

1 1/2 cups brown sugar

1/2 cup butter or margarine

1 cup sour cream

2 cups flour

1 tsp soda

pinch of salt

1 1/2 cups rhubarb, diced

1/2 cup chopped walnuts

Topping:

1/2 cup white sugar

1 tsp cinnamon

2 tbsp butter

Cream together butter and sugar, gradually adding sour cream, mix well.  Blend together flour, soda and salt and add in 2-3 additions to creamed butter, stirring well after each addition. Fold in chopped rhubarb and walnuts.  Fill large cupcake papers 2/3 full of the batter.  Sprinkle each cupcake with a little bit of the sugar and cinnamon mixture.  Bake at 375 F for about 18 minutes.

 

Me, Mary and Margaret, summer of 2006

Best Ever Bran Muffins

Really, that’s the title of the original recipe.  And they did live up to their name!  But that was from the olden days of higher sugar and fat content.  So in my kitchen, the recipe has undergone a transformation (several, in fact) over the years and finally settled into this version, which is still pretty delicious.

Best Ever Bran Muffins

3 cups of flour

1 1/2 cups of natural bran

2 tsp. baking powder

1 1/2 tsp. baking soda

1 1/3 cup brown sugar, packed

pinch of salt

2/3 cup canola oil

2 eggs

2 cups 1% buttermilk

3 tbsp molasses (fancy grade)

1 1/2 cups raisins, washed  or 2-2 1/2 cups frozen wild blueberries or 4 medium mashed ripe bananas

Preheat oven to 375 degrees F.  In a large bowl, stir together dry ingredients.  In one  small  bowl, stir together eggs and buttermilk, and in another small bowl, whisk together oil and molasses.  Make a well in the dry ingredients.  Add raisins or blueberries, stirring gently to coat with flour,  then add in all the wet ingredients.  Mix just until combined, using a folding technique instead of stirring.  Fill greased muffin tins about 3/4 full, or use cupcake papers.  Bake for about 18 minutes, until golden brown.  Makes about 2 dozen muffins.

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