A muffin is still a muffin even if it's wrapped in parchment paper . . . but I was inspired when I saw these in a recent Style at Home magazine. The recipe is one I've played with and switched up ingredients for and no matter what I do to it, it always turns out.
- 2 cups multigrain flour (or half white/half ww)
- 1/2 cup oatmeal
- 3/4 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg, beaten
- 1 cup buttermilk or yogurt
- 1/3 cup butter, melted
- 2 cups finely chopped apples
- 1 cup dried cherries
- 1 Tbsp butter, melted
- 1/4 cup brown sugar
- 1/4 cup oatmeal
- 1/4 cup sliced almonds
- 1/2 tsp cinnamon
- Preheat oven to 350 F. Prepare 12 large muffin tins or 8-9 tomato sauce cans
- In a mixing bowl, combine dry ingredients, stirring to make sure sugar is blended in well.
- In a small bowl, combine egg, butter and buttermilk.
- Add wet ingredients and fruit to dry ingredients, stirring until just blended. Spoon into muffin tins.
- Mix topping ingredients and spread a Tbsp on each muffin, pressing in lightly.
- Bake for 25-30 minutes.
* to prepare tomato sauce cans, spray bottoms. Line cans with parchment paper cut to size. Fill almost to the top and bake bake 30 minutes. Remove from tins after about 10 minutes and cool on wire racks. Tie with kitchen twine.