Thanks so much to Amanda from Coping with Frugality for sharing this great recipe with us. I’m still on “leave,” enjoying my time with new baby and settling into life as a family of 6. I’m so grateful for the help and support of my fellow bloggers during this time! ~Erin
One of my goals is to eat better for breakfast. I am not a morning person and so I seem to all too often run out the door to work and not grab a thing for breakfast. That leads to either eating no breakfast, which is not healthy, or picking up fast food, which is also not healthy.
This muffin recipe comes from my mom. Mom always makes these at the holidays. But not just the winter ones. We would also have them on the morning of the 4th of July before we headed out to watch the parade. They are absolutely wonderful and nutritious!!
I make a double or even triple batch and then freeze them. That makes it a snap to just grab one (or two or three) on the go and has me actually eating a nutritious breakfast.
Yield – 12 servings
Preparation Time – 10 minutes
Cooking Time – 20-25 minutes
- 1/2 c. flour
- 1/2 c. whole wheat flour
- 1/2 c. oats
- 1/4 c. ground flaxseed
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1 large egg
- 3/4 c. packed brown sugar
- 1/4 c. butter, melted
- 1 tsp. vanilla extract
- 1 diced unpeeled apple
- 1 c. fresh or frozen cranberries
- 1/2 c. raisins
- Preheat oven to 350 degrees.
- Mix dry ingredients (minus sugar) in a large bowl.
- Break egg into another bowl, add sugar, whisk until smooth.
- Whisk in melted butter and vanilla.
- Stir in fruit.
- Pour over dry ingredients and fold just until dry ingredients are moistened.
- Spoon batter into muffin cups. These don’t really rise, so fill the cups full.
- Bake 20-25 minutes.
Amanda Larson is a mother, wife, lawyer and aspiring cook. She truly believes that you can live green and eat well while sticking to a budget. Through her blog www.copingwithfrugality.com she shares her tips on how she does it!