When you need something warm and comfy for breakfast (like when your baby’s been up all night getting rid of everything he ate the day before), these muffins are a nice treat. They’re soft and filling, and the recipe makes 18 muffins so there are plenty left to freeze for later.
- 1 c. apples, peaches or apricots (canned or fresh), drained and chopped
- 2 c. whole wheat flour
- 3/4 c. sugar
- 3 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 c. quick oats
- 2 eggs, beaten
- 1 c. milk
- 1/4 c. oil or melted butter
Preheat oven to 350 degrees. Grease 18 muffin cups or line with paper cup liners.
In a large bowl, stir together flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg. Add oats and fruit. Stir to coat fruit.
Combine eggs, milk and oil in a separate bowl. Add to dry ingredients, stirring just until moist.
Fill muffin cups about 3/4 full with batter. Bake 35 minutes or until browned and a toothpick inserted in the middle comes out clean.
Let cool slightly before removing from the muffin tin. Serve immediately and freeze the leftovers for later use.