Oatmeal Muffins with Raisins, Dates and Walnuts
Muffins are such a wonderful breakfast treat. If done right, they are so satisfying and delicious, plus they come in individual portions, which means I can have one to myself and I don’t have to share 
There’s this small bakery/cafe in the South End of Boston, close to the gym Kevin and I go to, and we always stop there on Saturdays after a long week of gym visits. It might seem counter-intuitive to go and indulge right after we’ve busted our butts at the gym, but it’s always such a welcome reward, and since we go just once a week – it’s totally okay, right?
Anyway, this little bakery (Wholy Grain, for you Boston folks who visit the South End!) has a muffin called the Jordan Marsh Blueberry Muffin, which is easily one of the best muffins (maybe THE best?) I’ve ever tasted in my life. It is LOADED with blueberries – there’s almost more blueberries than batter – and it has this wonderfully crunchy sugar-coated top that it just to die for. We get one almost every week, and savor every last bite. And while I love that muffin, I know it’s not good for me. So when a muffin craving rolls around and there’s no Jordan Marsh in sight, I like to have something satisfying that tastes delicious, but that has healthier components too.
That’s where these muffins (adapted from Simply Recipes) come in. When I made them, I had set out to find a recipe that was wholesome and hearty – nothing too cakey or bready, and with nutritious ingredients so I would feel better eating it. These were certainly all that and more, and gave me a chance to bake with dates for the first time (I kid you not) – so very delicious!
The resulting muffin is definitely satisfying – I had to try two just to be sure They’re made with half whole wheat, but with the oats mixed in and all of the dried fruit and nuts, you can hardly tell that what you’re eating isn’t so bad for you. They’re definitely a denser muffin but still plenty moist (thanks, buttermilk!) with a lot of texture from the oats and add-ins, which you could easily change to suit your whims. I imagine they’d be great with any combination of dried fruits and nuts, or maybe even some fresh fruit (berries?!) mixed in. Plus, they come together so easily, they’re the kind of muffins you can whip up whatever a craving hits. That’s my kind of recipe!
Ingredients
- 1 cup of rolled oats
- 1/2 cup of all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon of salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon of cinnamon
- 1/3 cup of finely chopped walnuts, toasted
- 1/3 cup of golden raisins
- 1/3 cup of chopped dates
- 1 stick unsalted butter (1/2 cup), melted and cooled
- 1 cup of buttermilk
- 1/2 teaspoon vanilla extract
- 1 large egg
Directions
- Preheat oven to 400°F. Grease a muffin tin or line the slots with paper baking cups. You will need space for 12 muffins.
- In a large bowl, mix together the rolled oats, flour, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, dates, and raisins. In a separate medium bowl, mix together the buttermilk, egg, vanilla extract and butter.
- Pour the wet mixture into the dry ingredients, and stir together with a spatula or wooden spoon. Stir just until combined (10-15 seconds) - if you over-stir the batter, the muffins will become tough.
- Scoop the batter into your prepared muffin tin(s), and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool in tins for just a moment or two, then invert onto a wire rack and cool completely.
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http://twitter.com/MichellePC Michelle Collins
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http://www.confessionsofachocoholic.com/ Bianca Garcia
