Oatmeal Muffin Goodness – Sharyn’s Pantry

Over the years, at my store Sharyn’s Pantry, I have seen many robust and hearty customers shopping, who are well into their eighties and even nineties. It seems that one of their secrets to a long and healthy life is having a bowl of oatmeal porridge for their breakfast every morning. Rolled oats, oat bran and oat flour are all sources of ‘soluble fibre’. Soluble fibre will help to increase the time that food stays in the stomach. It will increase the volume and softness of feces and will decrease blood cholesterol levels. It may regulate your appetite, and influence the metabolism of fats and glucose.

Here are two oatmeal muffin recipes I make often. Not only do they taste good, they are good for you as well!

 OATMEAL AND PEACH MUFFINS  (makes 12)

INGREDIENTS:

THE MUFFINS:

• 1/2 cup melted butter
• 1 cup buttermilk (Use Sharyn’s Pantry buttermilk powder: measure 1/4 cup of buttermilk powder in a pyrex liquid measuring cup, and to this add enough water to make 1 cup in total.)
• 1 extra large egg, beaten
• 1 cup Sharyn’s Pantry Organic quick cooking rolled oats
• 1 cup unbleached all purpose flour
• 1 rounded tsp. baking powder
• 1/2 level tsp. baking soda
• 1/2 tsp. fine salt
• 2 fresh peaches, peeled and diced into small pieces (N.B. You can substitute the peaches with raspberries, blueberries or diced apples.)

THE TOPPING:

• 1/2 cup light brown sugar, packed
• 1- 1/2 tsp. cinnamon

METHOD:

Set your oven to 400 degrees F. Grease 12 muffin cups or line them with paper cupcake liners. Set aside for now.

1. Mix together in a bowl, the melted butter, buttermilk and beaten egg.
2. -In another bowl, sift the flour, baking powder, baking soda and salt. Then stir in the rolled oats.
3. -Add the dry ingredients into the wet ingredients.
4. -Add the peeled and diced peaches. Just stir to combine.
5. -Using a stainless steel scoop, fill the paper lined muffin cups.
6. Combine the brown sugar and cinnamon for the topping. Sprinkle a bit of this on top of each muffin.
7. -Bake the muffins for 20 to 23 minutes. To test for doneness: insert a toothpick into the top of the muffin, if it comes out clean, the muffin is baked enough. Serve your muffins warm and ENJOY!

MY KAREN’S OATMEAL MUFFINS   (makes 15)

INGREDIENTS:

• mash 3 large ripe, peeled bananas
• 3/4 cup white sugar
• 1 egg, beaten
• 1/3 cup melted butter or margarine
• 1- 1/2 cups unbleached all purpose flour
• level tsp. baking soda
• 1 rounded tsp. baking powder
• 1/2 tsp. fine salt
• 1 cup Sharyn’s Pantry Organic quick cooking rolled oats
• 1 cup chocolate chips or raisins or chopped dates or dried cranberries or dried apricots, chopped

METHOD:

1. Set your oven to 350 degrees F. Line 15 paper muffin liners in your muffin pans.
2. -In a large bowl, mash the bananas. To them, add the white sugar, beaten egg and melted butter or margarine.
3. -Sift the flour, baking soda and baking powder and salt.
4. -Add the sifted dry ingredients to the bowl of mashed bananas.
5. Stir in the rolled oats. Add the chocolate chips or dried fruit.
6. -Scoop the muffin batter into paper lined muffin cups.
7. -Bake the muffins for 18 to 22 minutes or until a toothpick inserted into the top of the muffin comes out clean.
8. -Serve warm and ENJOY!