Friday, January 7, 2011

Oatmeal Muffins with Dates, Cranberries, and Pecans

Go figure - posting for two days in a row. :)
So, I found this recipe on a blog that I follow called The Brown Eyed Baker, and I had to try it. I LOVE anything with oatmeal, and I'm trying to develop that in my kids, too. Plus, I thought this would be a quick, easy, and healthy breakfast for school mornings. Dillon, 6, really liked them - he ate 3. :)

I made one adjustment. I used half while flour and half whole wheat flour, and I did not pack the brown sugar (the original recipe did not specify either way). Also, I think next time I may chop up some dark chocolate and mix it in there, too. Mmmmmmm . . . .

Oatmeal Muffins with Dates, Cranberries, and Pecans

1 cup traditional rolled oats
1 cup all-purpose flour ( I used half all-purpose and half whole wheat)
½ cup light brown sugar (I did not pack it, but since it didn't specify - your choice)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ cup finely chopped pecans (or walnuts)
1/3 cup chopped dates
1/3 cup dried cranberries (or raisins)
4 ounces (½ cup) unsalted butter, melted and cooled
1 cup buttermilk
1 large egg, lightly beaten
½ teaspoon vanilla extract
1. Preheat the oven to 400 degrees F. Grease a standard 12-cup muffin pan or line with paper baking cups.
2. In a large bowl whisk together the oats, flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir in the pecans, dates and dried cranberries. In a separate medium bowl whisk together the butter, buttermilk, egg and vanilla.
3. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently stir together just until the ingredients are mixed and moistened.
4. Divide the batter evenly between the 12 muffin cups. Bake for 15 to 20 minutes, or until a toothpick comes out clean. Cool in the muffin pan for a few minutes and then remove to a cooling rack to cool completely. Store in an airtight container at room temperature.

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