If you are looking for a quick and easy muffin recipe, here it is. The batter can be put together in the time it takes the oven to heat up, and the amount of flexibility in the recipe will make anyone happy. Adaptable and forgivable, what could be nicer?
I call these 3 step muffins, as there are 3 bowls, each involving a step and the measurements for each have similarities to them that makes the recipe even easier to put together. I'll show you what I mean...
First, set the oven to 350F to pre-heat, and lightly grease a twelve muffin pan. You can also line it with muffin liners if you choose to.
In the first bowl, measure out:
1 1/2 cups oats
1 1/2 cups plain non-fat Greek yoghurt
Mix well to combine, set aside.
1 cup + 2 tablespoons brown sugar
3/4 cup vegetable oil
1 1/2 teaspoons vanilla
1 teaspoon grated lemon zest
Whisk well, set aside.
In the third bowl, combine:
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 cups fresh or frozen blueberries
Add the ingredients in bowl number 1 (Step 1) to bowl number 2 (Step 2).
Mix well until combined.
Add the ingredients now on bowl number 2 to those in bowl number 3 (Step 3).
Fold and stir gently until all combined.
This is where the recipe is forgiving...a bit of overmixing doesn't seem to hurt the tenderness of these muffins.
Divide the batter among the 12 prepared muffins cups and bake until golden and a wooden skewer comes out clean, about 25 - 30 minutes.
Allow the muffins to cool in the pan at least 15 - 20 minutes before attempting to unmould them. As they are quite soft, they tend to break apart if they are too warm when being removed from the pan.
Enjoy! Breakfast or a snack, these are great warm or cold.
So, as far as adaptable goes...
- Fresh or frozen berries are a quick and easy choice, needing no preparation time at all. Try blueberries, raspberries, blackberries, cranberries or a combination.
- If you have other fruit that needs to be used, chop it to the size of a berry....try apples, pears, peaches, nectarines, strawberries, rhubarb or a combination.
- Omit the lemon zest, or use orange zest instead.
- Add nuts to the batter, or sprinkle them on top before baking.
- Use whatever yoghurt, sour cream or even buttermilk you have available. Flavoured yoghurt will give a depth of flavour that plain doesn't. Allow the oats to sit a bit longer if using buttermilk, this will allow more liquid to absorb, preventing the batter from being too thin.
- Add spices....cinnamon, ginger (grated fresh, or dried), nutmeg.
- Who says chocolate chips or chunks won't be awesome in a muffin?
- Use melted butter or olive oil in place of vegetable oil.
- The muffins freeze well, but are then best if heated up again before serving.
- Some combinations to try - peach, pecan and fresh ginger; raspberry, lemon and white chocolate; cranberries and orange; strawberry, rhubarb and orange; pears with almond and dark chocolate; apple cinnamon; triple berry. Let me know if you come up with anything new and exciting, I'd love to try it!