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A Lake Tahoe and Truckee Real Estate Newsletter for my Clients and Friends |
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John Williamson 530-412-1356
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All content Copyrighted © John Williamson 2011. All rights reserved. Contact John Williamson and obtain written permission before using or reproducing any material contained on this site. |
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Mountain Dining In Apple, Cherry and Pecan Muffins! Hearty, Healthy, Delicious!
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Sandy and I followed Marjorie’s recipe, and then made it very hearty and filling so a muffin or two can be a breakfast in itself. Our muffins make a great instant breakfast if you want to dash out of your cabin to skiing or a hike, eating the muffin and enjoying a cup of coffee as you go. They make a great snack to eat on your morning commute to work. These muffins are filling enough that just one or two will hold you over until lunch. They’re delicious!
Ingredients:
Makes 12 muffins
· 1 cup quick cooking oats · 1 cup buttermilk plus extra to moisten the dry ingredients · 1 cup whole wheat flour · 1 teaspoon baking power · 1/2 teaspoon baking soda · 1/4 teaspoon salt · 1/3 cup canola oil · 1 egg · 1/2 cup brown sugar, firmly packed · 1/2 cup chopped pecans · One small Granny Smith apple coarsely chopped · 1/3 cup dried cherries · 1/3 cup pecan halves, coarsely chopped · ½ cup dried cherries · 1 tablespoon of bran · ½ teaspoon cinnamon · ½ teaspoon nutmeg · ¼ teaspoon ginger |
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Preparation:
Step 1: · Pre-heat the oven to 375°F. To keep the muffins from sticking to the muffin tin, use Canola oil spray or muffin cups . · Place the oats and buttermilk in a bowl. Stir to combine. Cover and let stand for 20-30 minutes in the refrigerator. After resting in the refrigerator, we stir in an additional tablespoon of buttermilk to moisten the mixture. · In a large bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger powder, bran and salt. Stir in the apples, dried cherries and pecans. · Combine the oil, egg and brown sugar in a separate bowl. Add the oil, egg and brown sugar mixture to the oatmeal mixture and combine well. · Pour the oatmeal mixture into the flour mixture. Stir just to moisten the dry ingredients. It will look lumpy. · Divide the batter equally into the muffin tin for baking. · Bake in a preheated oven at 375°F for 20 to 25 minutes until a toothpick comes out clean when you test them. · Remove muffins from muffin tin and cool on a wire rack. · Enjoy! |
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Ingredients for apple, cherry and pecan muffins |
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Combine buttermilk and quick oats and cover in refrigerator for 20-30 minutes.. |
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Coarsely chop the granny smith apple so you have nice size chunks. Most people prefer to peel the apple, however, the apple peel has most of the nutrition. |
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· Divide batter into 12 muffins. Bake in a preheated oven at 375°F for 20 to 25 minutes until a toothpick comes out clean when you test them. . |
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Enjoy with fruit or by themselves! They’re delicious and filling. |
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Resort and Second Home Property Specialist |
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11500 Donner Pass Road Truckee, CA 96161 |
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Accredited Buyer Representative |
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This muffin recipe is an adaptation of Marjorie Johnson’s blue ribbon muffins. You can find her recipes in her book, “On the Road to Blue Ribbon Baking” by Marjorie Johnson. Marjorie’s baking is Dr. Oz recommended. |