Marvelous Recipes

I made a batch of these for breakfast this morning and they were a big hit! All the goodness of whole wheat and oats in a mouth-watering, delicious muffin!

1 cup whole wheat flour
1 cup rolled oats, quick cooking or old-fashioned
2 teaspoons baking soda
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup flaked coconut
1/2 cup chopped nuts, (I used walnuts)
1 egg, beaten
1 cup milk
3 tablespoons olive or canola oil

1. In a large bowl, combine all the dry ingredients, including the raisins, coconut and chopped nuts.

2. Make a well in the center of the dry ingredients. Add the egg, milk and oil; blend only until moistened.

3. Fill greased muffin cups 1/2 full with mixture. Bake at 375 degrees F for 15 to 17 minutes. Makes 12 to 16 muffins.

Emily

I enjoy these slightly sweet muffins lightly buttered, with my coffee at breakfast. They are also great in place of rolls for dinner!

1-1/2 cups whole wheat flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk*

Preheat oven to 400 degrees F. In a medium mixing bowl, combine the whole wheat flour, sugar, baking soda and salt; mix well.

Stir in the buttermilk just until moistened. Spoon the batter into 12 greased muffin cups. Bake for 20 minutes. Makes 12 muffins.

* If  buttermilk is unavailable, measure 1 tablespoon of white vinegar into a measuring cup and add milk to make 1 cup. Use as a substitute for the buttermilk.

Emily