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Nectarine Oat Bran Muffins

Nectarine Oat Bran Muffins

The very first oat bran muffins that I ever really liked came from a little bakery near our house in one of our old neighborhoods.  It was always such a treat to go there on Saturday mornings and bring home warm freshly baked muffins to go along with our morning tea and coffee.  Since we no longer live near that bakery, I miss my favorite oat bran muffins and I have been wanting to recreate a recipe similar to that one.  I’ve tried several oat bran muffin recipes, but I’ve never truly been satisfied with the results.  These Nectarine Oat Bran Muffins finally turned out exactly the way I wanted them to.  They are completely whole-grain, moist, and lightly sweetened with honey.  I adapted them from  Cookie + Kate’s Blueberry Honey Bran Muffins by using oat bran instead of wheat bran and increasing the flour to bran ratio.  I also added vanilla to complement the flavor of the nectarine, which intensifies and sweetens with baking.   For the best results, choose nectarines that are ripe, but not too soft.  As with any muffin recipe, fruit such as berries or raisins can be substituted for the nectarines, but the nectarines really are lovely in these muffins.  I love these warm from the oven, but they can also be frozen for longer storage.

Nectarine Oat Bran Muffins

Nectarine Oat Bran Muffins

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Nectarine Oat Bran Muffins
 
Ingredients
  • 1½ cups whole wheat flour
  • 1 cup oat bran
  • 1½ teaspoon baking powder
  • 1½ teaspoon baking soda
  • ¼ teaspoon fine-grain sea salt
  • 1 large egg
  • 1 cup buttermilk
  • ⅓ cup olive oil or melted coconut oil
  • ⅓ cup honey
  • 1 teaspoon vanilla
  • 1 large nectarine or 2 small nectarines, small diced
  • 2 teaspoons raw turbinado sugar
Instructions
  1. Preheat the oven to 325. Grease or line 12 muffins cups.
  2. In a large bowl, whisk together the whole wheat flour, oat bran, baking powder, baking soda, and salt.
  3. In a medium bowl, lightly whisk the egg. Add the buttermilk, oil, honey, and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until just incorporated, being careful not to overmix.
  5. Gently fold in the diced nectarine.
  6. Divide the batter among the prepared muffin cups. Sprinkle each muffin with a little turbinado sugar.
  7. Bake 18-20 minutes, until a toothpick comes out clean. Allow muffins cool in the pan for 10 minutes before transferring them to wire rack to finish cooling.
Notes
Adapted from Cookie + Kate

 

 

 

 

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Honey Oat Bread

Honey Oat Bread | Gather & Dine

This recipe was given to me by a dear friend who always brought me homemade treats whenever she came for a visit.   Her dad passed away about a year before mine did and her friendship was so helpful in the grieving process.  She’s a friend that truly listened and showed genuine concern for the struggles of others, even as she herself had her own set of hardships to overcome.  Sadly we’ve moved away and I am no longer in touch with her as frequently, but I will always remember her for her thoughtful ways.  I think of her and the friend that I would like to be whenever I make this bread.

This honey oat bread is a quick bread, but not the breakfast-as-dessert-in-disguise type of bread that so many quick breads often are.  It is only slightly sweet, which is how I prefer our breakfast breads, and is wonderfully hearty and moist.  We enjoy it plain, but sometimes like to spread some extra honey or jam on it as well.

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Honey Oat Bread
 
Ingredients
  • 1 cup rolled oats, plus 2 tablespoons oats for sprinkling on bottom and top
  • 1⅓ cups whole wheat flour
  • 1 cup all-purpose flour
  • 2¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup plain yogurt
  • 1 large egg
  • 1 teaspoon vanilla
  • ¼ cup melted butter
  • ¼ cup honey
  • ¾ cup milk
Instructions
  1. Preheat oven to 375.
  2. Grease a 9x5 loaf pan with butter and sprinkle one tablespoon oats evenly on the bottom of the pan.
  3. In a large mixing bowl, whisk together the flours, baking powder, baking soda, and salt.
  4. In a medium mixing bowl, whisk together the 1 cup oats, yogurt, egg, vanilla, butter, honey. Add the milk and whisk until well blended.
  5. Add the wet ingredients to the dry ingredients and stir together until well combined, but do not overmix.
  6. Pour batter into prepared baking pan and spread evenly in the pan. Sprinkle remaining 1 tablespoon of oats over the top.
  7. Bake for 45-55 minutes, until loaf is golden brown and tester comes out clean. Cool in the pan for 15 minutes and then transfer to a cooling rack to finish cooling,
Notes
adapted from Eating Well

 

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Honey Lemon Chia Seed Muffins

Lemon Chia Seed Mufffins

Today it was cloudy and rainy and the forecast for the entire week is…. cloudy and rainy.  So I made Honey Lemon Chia Seed Muffins!  Nothing like a little lemon to brighten up a cloudy day.  These whole grain muffins are made with spelt flour, sweetened with honey, and contain omega-3-rich chia seeds.  Spelt flour is officially part of the wheat family, but it has a higher protein content and is more easily digested than the more common wheat.  (Although it does contain gluten and is not gluten-free.)  These spelt muffins are tender and moist and best eaten warm out of the oven.

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Honey Lemon Chia Seed Muffins
 
Ingredients
  • 2 cups spelt flour
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup plain yogurt
  • ½ cup honey
  • 4 tablespoons butter, melted
  • 1 tablespoon grated lemon zest (from 2 large lemons)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
Instructions
  1. Preheat the oven to 400. Grease or line 12 muffins cups.
  2. In a large bowl, whisk together the spelt flour, chia seeds, baking powder, baking soda, and salt.
  3. In a medium bowl, lightly whisk together the eggs. Add the yogurt, honey, melted butter, lemon zest, lemon juice, and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until just incorporated, being careful not to overmix.
  5. Divide the batter among the prepared muffin cups. Bake at 400 for 18-20 minutes, until a toothpick comes out clean.
Notes
inspired by Lemon-Poppy Seed Muffins from Lorna Sass's Whole Grains Every Day, Every Way
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