Monday, April 28, 2008

fruity muffins

2 cup rolled oats, ground
2 cup flour
2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger (or 1 T + Fresh)
1 teaspoon salt
1 cup butter, softened
1/3 cup white sugar
4 eggs
1 cup mashed ripe banana
1 cup mashed peaches
1/2-1 C blueberries
2 teaspoon vanilla extract
1 C plain yogurt

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in yogurt. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
Topping: of brown sugar and cinnamon
Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.

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