Auntie Marcie’s Clementine’s Morning Muffins with Streusel Topping

Dear Readers,

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 –

Directions ~

- 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.

With love,
Auntie Marcie