Dan & I strayed from our weekly routine of making muffins to take for breakfast, and have been relying on yogurt, granola and oatmeal (for the most part) instead.
Then last week, Dan & I made a batch of muffins using the last of the blueberries my Mom gave us from her garden last year, which Dan took to his work to share with his staff. That, plus the start of the Columbia City Farmers Market, seemed to be the catalysts we needed, because this week we dove back in and made Rhubarb Oat Muffins using some great rhubarb stalks we bought from Rockridge Orchards.
Since it's been awhile, I'll repost our tried & true, super flexible muffin recipe:
Honey Oat & Fruit Muffins
3 cups all purpose flour (you can replace up to half with whole wheat flour)
1 Tbspn baking powder
1 tspn salt
1/2 cup brown sugar
1 tspn Flax Seed Powder*
1/2 cup unsalted butter
1 cup milk
1/2 cup honey
2 eggs
2 cups fruits, berries and/or nuts, cut into small pieces if necessary
1/4 cup rolled oats
Preheat oven to 400 degrees F. Combine flour, baking powder, salt and flax powder in a bowl, mixing well using a whisk. Add 1/2 cup brown sugar and whisk again to blend until uniformly colored. Melt butter in a glass bowl or measuring cup, by microwaving for 30 seconds, then 20 seconds, then 10 seconds, until fully melted. (Don't try to hurry this step, or you'll end up with the butter exploding.) Add honey to melted butter and whisk well to combine. Whisk together milk and eggs. Add honey/butter to milk/egg mixture, whisking well. Stir wet mixture into dry mixture just until almost all the flour is moistened. Fold in fruit very lightly, until the fruit is distributed. Ladle batter into a well-greased muffin tin (each of the 12 depressions will be filled to just more than full). Sprinkle rolled oats over the top. Bake for 20 minutes. Makes a dozen muffins.
* If you can't find flax seed powder (which is in the recipe as a fat-free binder), just add an extra egg.
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