Who loves muffins? Maria Sanchez the owner of Sweet Maria’s in Waterbury is cooking up some yummy fruit and oat muffins for Better Breakfasts.
Maria says these are easy muffins that are extremely flexible. You can make them with your favorite seasonal fruit, but the key is to have soft butter and to not over mix.
For more of Maria’s delicious creations go to her website or check out her shop.
Fruit and Oat Muffins:
1 cup rolled oats
1 1/4 cups flour
1/2 cup sugar
1/4 teaspoon salt
1 Tablespoon baking powder
1 cup buttermilk, room temperature
1/4 cups butter, softened
1 1/2 cups fruit (blueberries, raspberries, chopped apples, pears or peaches)
Topping: 1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 375 F. Combine topping ingredients in a small bowl. Set aside.
In a medium bowl, combine all dry ingredients. Mix until uniformly blended.
In another medium bowl, combine buttermilk, butter and eggs. With a whisk, mix until blended and butter is mostly broken up.
Add wet mixture to dry. Stir just until blended. Stir in fruit.
Scoop batter into lined muffin pans, filling 2/3 full. Sprinkle with topping mixture.
Bake 20 to 25 minutes or until top springs back when touched.
Remove from the oven.
Cool muffins on wire cooling rack. Serve warm.
Store extra muffins in an airtight container at room temperature.
Makes about 12 regular size muffins.