Thursday, July 18, 2013

Chocolate Cherry Oatmeal Muffins

Is there anything better than warm muffins for breakfast?  Not in my book!  Here's a quick 'n easy muffin recipe that's as hearty as it is delicious.   Applesauce adds flavor and keeps muffins moist longer.  The buckwheat flour and oats add whole grains and the perfect amount of texture.  As for the chocolate chips and cherries - PURE YUM!  As with most of my recipes, there's plenty of room for substitutions - try blueberries or dried cranberries in place of cherries, or white chocolate chips in the next batch.  Here's how Mama makes it:

Chocolate Cherry Oatmeal Muffins

- 1/2 c. butter, softened
- 3/4 c. packed brown sugar
- 1 egg
- 1 t. vanilla or almond extract
- 3/4 c. all-purpose flour
- 1/4 c. buckwheat flour
- 1 t. baking powder
- 1/4 t. baking soda
- 1/4 t. salt
- 1 c. applesauce
- 1 c. rolled oats
- 1 c. semisweet chocolate chips (I used minis)
- 1 c. dried cherries


1.  Preheat oven to 350 degrees.  In a large bowl, cream butter and sugar.  Beat in egg and vanilla.

2.  In a separate bowl, combine dry ingredients; add alternately with applesauce to the creamed mixture.

3.  Stir in oats, chocolate, and cherries.  Fill greased or paper-lined muffin tins about 3/4 full.  Sprinkle tops with rolled oats.   Bake at 350 for 25 minutes. Cool on wire racks.   Makes 12 muffins.

1 comment:

  1. Theo helped make these today. We didn't have buckwheat (used whole wheat instead), and subbed in dried cranberries for cherries. Ours were a little crumbly. They would probably be more structured with your suggestion for wheat (or perhaps Theo just over stirred them), but they were still pretty tasty.