This recipe appeared in the LA Times on Saturday Feb 8, 2004. Clementine’s Whole Grain Muffin With Plump Dried Cherries. The recipe read like a winner and I had to make it with a few changes and leave them for the family since I was going away for 10 days (more on that later*). I used mixed dried fruit, chopped in the Cuisinart for starters. Then I made them again. They are the best muffins I have ever had. Tasty without being too sweet; textured and full of fiber without being heavy; fragrant and satisfying. You can toast them, warm them, eat them with cream cheese or other spreads including jams or just plain which is what I prefer. I have a weak spot for buttermilk recipes and this one hits a bullseye.
Auntie Marcie’s version of Clementine’s Morning Muffins with Streusel Topping ~
- 1/2 c Dark Brown Demerara sugar, packed
- 1/2 c soft butter
- 1 1/2 c oats of your choice ( see note below )
- 1/2 t cinnamon
Mix together. Store in fridge in plastic bag. It should be clumpy.
Line muffin tins with paper liners. Spray the liners lightly with Pam
Now for the Muffins ~
- 2 c oats (I have used old fashioned oats, gluten free flavored instant oatmeal mix and oat based flourless granola cereal – GREAT results with all – it does not HAVE to be just ‘oats’)
- 2 1/3 c buttermilk
- 1/2 c vegetable oil – not olive
- 2 eggs – separated, beat the egg whites to stiff peaks
- 1 T vanilla
- 1 c oat bran
- 2/3 c flax seed meal
- 2/3 c stone-ground cornmeal
- 2/3 c dark brown Demerara sugar – packed
- 1/4 c sunflower seeds
- 2 T black sesame seeds
- 2 t poppy seeds
- 1 1/2 t. salt
- 4 t baking powder
- 1 t baking soda
- 1 1/2 c chopped dried fruit – I mix the following list, whatever I have on hand put into the Cuisinart, chopped into small bits – apricots, cranberries, cherries, raisins, prunes, dates –
- Heat oven to 375 °. Put the muffin tin liners into the muffin tin and spray them lightly with PAM.
- Combine oats and buttermilk. Set aside to soak.
- Combine in mixer – eggs yolks, oil and vanilla -Beat the egg whites to stiff peaks
- Whisk together all the other dry ingredients and combine well.
- With mixer running, add the soaked oats to the egg/oil mixture.
- Add the dry ingredients to the wet mixture
- Fold in the dried fruit.
- Fold in the beaten egg whites
- Fill the muffin tins almost to the top.
- Sprinkle a teaspoon of topping mixture on each muffin.
- Bake 20 – 22 minutes to a golden color. Test with a toothpick. Crumbs should be small and lightly cling. Do not over-bake.
- Cool and become totally addicted like we did…
*Where did I go for 10 days? To a Board Boot Camp and a Mindfulness Based Stress Reduction (MBSR) Retreat with Jon Kabat-Zinn and Saki Santorelli) and both were off the charts great.