I took a cue from Celine and made Sheila these Morning Glory Muffins.
Morning Glory Muffins
|1/2 cup raisins|
1/2 cup cranberries
|2/3 cup(s) hot water, boiling|
|1 3/4 cup(s) white all-purpose flour|
|1 1/4 cup(s) rolled oats, old-fashioned|
|1/4 cup(s) sugar|
|2 1/2 tsp baking powder|
|1 tsp ground cinnamon|
|1/2 tsp table salt|
|2 large egg(s)|
|1 cup(s) buttermilk, low-fat|
|3/4 cup(s) packed brown sugar|
|3 Tbsp unsalted butter, melted|
1/2 cup pecans, chopped coarsely
Preheat the oven to 375°F. Spray an 18-cup muffin tin with nonstick spray, or use muffin liners.. In a small bowl, combine the raisins, cranberries and boiling water.
- In a medium bowl, whisk the flour, oats, granulated sugar, baking powder, cinnamon, and salt. In a large bowl whisk the eggs until frothy; whisk in the buttermilk, brown sugar, and butter. Stir in the raisins, cranberries and the water. Add the flour mixture and stir to just blend (do not overmix).
- Spoon the batter into the muffin cups, filling each about three-quarters full. Sprinkle pecans on top.
- Bake until a tester inserted into the center of a muffin comes out clean, 20–22 minutes.
If using mini muffin tins, bake 12 minutes.
Remove from the pan and cool on wire racks.
Try not to eat all of these yourself all at once. Some say it's nice to share, but I wouldn't know.