mixin’ it up muffins

5 Oct

I love muffins.

No, that is an understatement. I LURVE muffins!

Muffins and cookies share a common characteristic that I hold dear, which is why they are both such popular items in our house. They are like a blank canvas, begging to be tinkered with. So tasty and so versatile, these treats have a flexibility in the kitchen that is irresistible. A little of this, a little of that. Ooh, I feel like this kind of spice today or this kind of nut/fruit/flavor/fill-in-the-blank. Muffins can make those flavor daydreams a reality.

The other day I was getting ready to make muffins when I remembered a lone lemon in our fridge. “Oh, that would taste great with oats,” I thought. When I went into the pantry to fetch the oats, I found some cranberries on top of the oats container. Cranberries and lemon, that’s a winning flavor combo! For good measure, I decided to throw in some nuts, mostly because I can’t stop myself from filling baked good with what Jim lovingly calls “debris”.


Lemon Oat Muffins with Cranberries and Walnuts

1 3/4 cups white wheat flour (all-purpose is fine, too)
3/4 cup traditional oats, coarsely ground
3/4 cup sugar
1 teas. baking powder
1 teas. baking soda
1/8 teas. salt
1/2 cup applesauce
1/3 cup oil
1 1/4 cups milk (soy, almond, rice, etc)
juice and zest of 1 lemon
1/2 teas. vanilla
1/2 cup dried cranberries
1/2 cup walnuts
coarse sugar (optional)

Preheat oven to 400. Line muffin tin with liners or grease each cup.

In a large bowl combine the flour, oats, sugar, baking powder, soda and salt. In a medium bowl, whisk together the applesauce and oil. Add the milk, lemon juice and zest and the vanilla and mix well. Let sit for a few minutes. Add wet ingredients to dry and mix until just combined. Fold in cranberries and walnuts. Spoon evenly into muffin cups until cups are just full. Sprinkle tops with coarse sugar, if using.

Bake regular-sized muffins for 18-22 minutes and jumbo for 25-28 or until a toothpick comes out clean.



12 Responses to “mixin’ it up muffins”

  1. tahinitoo October 5, 2009 at 11:14 am #

    Your muffins look perfect for my breakfast. Debris! Hahaa! That made me smile.

  2. Josiane October 5, 2009 at 12:03 pm #

    That is indeed a winning flavor combo! I’m bookmarking this recipe. 🙂

  3. Nora October 5, 2009 at 12:22 pm #

    I LURVE muffins too! definitely my favorite baked good.
    that combo sounds lovely!

  4. Nora October 5, 2009 at 12:28 pm #

    err, lurvely*

  5. Whitney @ Lettuce Love October 5, 2009 at 12:30 pm #

    Those look really good! I haven’t made muffins in forever and now I am craving them 🙂

  6. Courtney October 5, 2009 at 1:06 pm #

    Yum–I love muffins too, so thank you for sharing this recipe! Can’t wait to try them…maybe even tonight!?


  7. Zupan's Markets October 5, 2009 at 1:34 pm #

    We’re more than glad to help clear up your muffin “debris” any time you like. We’re always up for Cranberry Lemon Walnut goodies!

  8. jessy October 5, 2009 at 1:57 pm #

    cranberries ‘n lemon sound so delightful together! i’ve gotta make these gluten-free, but you better believe i’ll be making some super soon – they look too darn deeeelicious not to! mmmmmmmm!

  9. bex October 5, 2009 at 2:50 pm #

    horray for muffin love! these sound great

  10. Melisser October 6, 2009 at 10:03 pm #

    Mmmuffins! I love the idea of an all purpose batter you can just throw things in to!

  11. Vegetation October 9, 2009 at 12:04 am #

    MUFFINS!!! I am such a muffin addict. I just know these will be showing up in my kitchen soon!!

  12. Sandy October 9, 2009 at 11:02 am #

    You are not bluffin with your muffin, are you? LOL Lady Gaga reference!!

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