One time I went to three or four different hole-in-the-wall asian markets looking for green papayas to make green papaya salad. It was probably the only legitimate craving I had the entire time I was pregnant with Lilli. It wasn’t … Continue reading
You know how when the sun comes out in the middle of winter it’s like you’ve never seen it before? Even if it was out the day before? (But especially if like here in Seattle it was raining cats and dogs?)
You know also, how when you actually get to go outside and let your totally bundled up self absorb some of that sunlight it makes you feel really warm and happy and want to skip around in a meadow somewhere.
Yeah me neither. Not at all.
Recently I made muffins that pretty much served to encapsulate that breath of sun in a slightly sweetened fluffy goodness. They had apricots. Lots and lots of them. Frozen at the peak of summer but then folded into a muffin batter hearty enough to sustain you on even the coldest winter day.
The bad news about these muffins is that you probably don’t have several gallon sized freezer bags full of apricots with which to make them over and over, like I have. The good news about them is that you really could use just about any type of fruit in them. They could have frozen berries, or peeled and chopped apples or pears, or even frozen peaches.
Oh, I thought of some more good news about these muffins. They are pretty healthy, since they’re whole wheat and oat and have a whole mess of protein rich ingredients alongside that pile of fruit. They are a great breakfast or snack for this time of year, when most people are trying to eat a little bit lighter. Even more good news is that they are great slathered in butter, in case eating light isn’t a priority.
Sun is Shining Good News Muffins
makes 12 regular sized little cups of joy
- 1 cup whole wheat flour
- 1/2 cup oat flour
- 1/2 cup garbanzo bean flour
- 1/4 cup ground flax
- 1/2 cup bran flakes
- 1/2 cup sugar
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1 1/2 cup milk
- 1/4 cup plain yogurt (I like to use greek, it’s tangy!)
- 2 large eggs
- 1/2 cup chopped almonds
- 1 1/2 cups frozen berries or chopped fruit, loosely measured
Preheat your oven to 500°F. This will make the muffins rise up a lot and have a nice domed top. Don’t worry, you’re going to turn it down when you actually put the muffins in.
Beat the liquid ingredients together until well combined, then add the bran flakes and stir till they’re mixed in all the way. Let it sit while you whisk together the dry ingredients and prepare your muffin tin.
Whisk together all the dry ingredients, including the flax, in a large bowl. Then add the fruit and nuts and stir around to coat all the pieces in flour. This helps to keep them all from sinking to the bottom when the muffins bake.
Pour wet ingredients into dry ingredients, and combine just until you don’t see any large streaks of flour left. It’s ok if the batter doesn’t look completely smooth.
Fill the cups of your tin about three-quarters full, maybe a little more. Place muffins in the oven and immediately drop temperature to 400°F. Bake for 15 to 20 minutes, or until muffins test done with a toothpick.