Fruit Nut Harvest Muffins

Ingredients

• 1 cup rolled oat
• 1 cup whole wheat flour
• 1/2 cup oat bran
• 1/2 cup brown sugar, organic
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups yogurt
• 1/2 cup butter, melted
• 2 eggs

Directions

1. 1

   1. Preheat oven to 400°F Combine oats, whole wheat flour, oat bran, brown sugar, baking powder, and baking soda in a large bowl. Add optional add-ins.

2. 2

   2. Whisk together the yogurt and eggs in a small bowl. Add melted butter, whisking to combine. Gently fold the wet ingredients into the dry ones, being careful not to over mix (some lumps are fine).

3. 3

   3. Divide batter evenly among 12 muffin cups (I use non-bleached muffin papers to save clean-up time). Bake 20 to 25 minutes, until muffins are golden and firm to the touch. Allow them to cool for a few minutes, then lift them out of the tin and enjoy.

4. 4

   Add-Ins (these are how you will make this recipe totally your own, unique, and completely delicious; just use whatever you prefer or have on hand). Choose at least one from each group.

5. 5

   Fruits: to total one cup.

6. 6

   1/2 to 1 cup chopped fresh apple.

7. 7

   1/2 to 1 cup chopped fresh pear.

8. 8

   1/2 to 1 cup pumpkin puree.

9. 9

   1/2 to 1 cup diced banana.

10. 10

    1/2 to 1 cup dried cherries or cranberries.

11. 11

    1/2 to 1 cup raisins, dark or golden, or currants.

12. 12

    1/2 to 1 cup chopped dates.

13. 13

    Nuts and Seeds: to total 1/2 cup.

14. 14

    1/4 to 1/2 cup chopped walnuts, pecans, almonds, or cashews.

15. 15

    1/4 to 1/2 cup sunflower seeds, raw or toasted.

16. 16

    1/4 to 1/2 cup pumpkin seeds, raw or toasted.

17. 17

    1/4 to 1/2 cup flax seeds.

18. 18

    1/4 to 1/2 cup sesame or poppy seeds.

19. 19

    Spices:.

20. 20

    2 teaspoons grated fresh ginger, or 1 teaspoon ground.

21. 21

    1 teaspoon ground cinnamon.

22. 22

    1 teaspoon ground allspice.

23. 23

    1/2 teaspoon freshly-grated nutmeg.

24. 24

    Pinch ground cloves.