Best Fruit Oatmeal Muffin
This is a basic, easy to make, one bowl (meaning way less to wash up) muffin recipe. Its adapted from a book we published many, many years ago, called the Bar None Cafe Cookbook. This recipe makes about 24 small muffins. I use a 24 muffin pan that fits into all standard home ovens. Pre-heat your oven to 350 degrees farenheit. They will take 37 minutes to be baked perfectly. Don’t add eggs, or fancy gluten free flours, or olive oil, or weird non-sugars. This is a recipe that will be delicious and successful if you follow it. You can change up the fruits, you can add or take away spices, and sometimes you may have to add a bit more water. But please, don’t change anything else.
Use your right hand (fingers) to mix with. Use your hand to scoop out the wet mix and put it into the muffin pans. You really risk over mixing if you use a spoon. also, I don’t think it works well in an electric mixer. Just use your hand. You can also use one of those disposable blue gloves on your hand if you don’t like to feel the mix directly on your skin.
Use cooking spray on the muffin tins. It will save you loads of time on getting the muffins out of the tins, and on the washing up.
Use Quick cooking oats. Do not try subbing in old fashioned oats. It will not be good.
We use cream of tartar and baking soda for the leavening agents. I’m sure that baking soda and baking powder would have the same effect. Cream of tartar can be challenging to find. sorry. I buy in 2 kg containers from baking companies. Come by the farm store and I can sell you some.
This is a basic, easy to make, one bowl (meaning way less to wash up) muffin recipe. Its adapted from a book we published many, many years ago, called the Bar None Cafe Cookbook. This recipe makes about 24 small muffins. I use a 24 muffin pan that fits into all standard home ovens. Pre-heat your oven to 350 degrees farenheit. They will take 37 minutes to be baked perfectly. Don’t add eggs, or fancy gluten free flours, or olive oil, or weird non-sugars. This is a recipe that will be delicious and successful if you follow it. You can change up the fruits, you can add or take away spices, and sometimes you may have to add a bit more water. But please, don’t change anything else.
Use your right hand (fingers) to mix with. Use your hand to scoop out the wet mix and put it into the muffin pans. You really risk over mixing if you use a spoon. also, I don’t think it works well in an electric mixer. Just use your hand. You can also use one of those disposable blue gloves on your hand if you don’t like to feel the mix directly on your skin.
Use cooking spray on the muffin tins. It will save you loads of time on getting the muffins out of the tins, and on the washing up.
Use Quick cooking oats. Do not try subbing in old fashioned oats. It will not be good.
We use cream of tartar and baking soda for the leavening agents. I’m sure that baking soda and baking powder would have the same effect. Cream of tartar can be challenging to find. sorry. I buy in 2 kg containers from baking companies. Come by the farm store and I can sell you some.
Ingredients
Instructions
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Place all of the dry ingredients in a large bowl and mix well. Add the fruit to the dry mix and coat well. Add the oil and water to the dry mix and use your right hand to fold the wet into the dry mix. You may add small amounts of water as you go along (sometimes an extra cup of water is needed, depending on the age of the flour and oats, and sometimes the weather plays a role too. The mix should feel fairly thick, not too runny, and you should be able to scoop up a handful and transfer to the muffin tin without it spilling off your hand. Fill the muffin tins to just slightly over the top. Make sure you have sprayed your tins with cooking spray, or greased them with some oil, or have a cupcake liner in there. Sometimes there is a bit extra mix leftover. If you have a 12 cup muffin tin, put the rest in there. Put the pans in your toasty hot oven and set the timer for 37 minutes. Don't peek! Let cool in the pans, then pop out and enjoy. These muffins freeze well too.
