I’m determined to eat up the very last of my winter stores, and so the great freezer clean-out continues. One way to use up small amounts of fruit is to throw them into a batch of muffins. I like the following oatmeal muffin recipe, because I can make it almost exclusively from local ingredients, I generally have all of the ingredients on hand, and it’s very flexible. Blueberry-apple, strawberry-rhubarb, blackberry-peach or the most recent combo – zucchini-cranberry.
I had a cup of frozen cranberries in the freezer and a 2-cup bag of grated zucchini. I defrosted the zucchini, and after I had strained off a lot of the liquid, I had a little less than a cup. So I threw both the cranberries and zucchini into the following batch of muffins.
Oatmeal Muffins (adapted from Quick Vegetarian Pleasures by Jeanne Lemlin)
1 1/4 cup rolled oats
1 1/4 cup plain yogurt
1 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 large egg
1/2 cup packed brown sugar
5 tbsp unsalted butter, melted
1-2 cups of your favourite fruit
(you can also throw in a small amount of nuts or seeds)
1. Preheat oven to 400 F. Mix together oats and yogurt and let sit for 15 minutes.
2. Butter the insides of a muffin pan.
3. In a small bowl combine flour, baking powder, baking soda, cinnamon and salt.
4. Beat egg, brown sugar and butter into the oat-yogurt mixture. Stir in dry ingredients until just mixed. Gently stir in fruit and nuts. Spoon batter into muffin tin.
5. Bake 15-17 minutes or until knife inserted into the center of muffins comes out clean.
Makes 12 muffins.
Yours in Food,
Marla
yum! these look delicious
Can’t wait to try them for myself…thanks for sharing!
It must be the day for it! Today I made muffins using apple and ginger, yesterday it was using the all the bananas from the freezer so they were banana and cinnamon. Then it was just a matter of dropping them off to various community groups for their morning snack
Sounds like you’re spring cleaning your freezer too!