Oat and Fruit Muffins with whole wheat

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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.

Ingredients

  • 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

Method

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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.

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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.

 

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