Molasses Berry Oat Muffins

Did some experimenting with whatever I had on hand and YUM! Created my own new recipe. Molasses is a great source of iron and is a wonderful alternative to processed sugar.  This muffin packs a punch in terms of nutritious whole grains, too.

3/4 c whole wheat flour
3/4 c all purpose flour
1/2 c quick cooking oats
1/4 c wheat germ
1-2 T ground flax
1 t baking powder
1 t baking soda
1/4 salt
1/3 c brown sugar
1/4 c molasses (I used robust, hence the chocolately appearance of the muffins)
2/3 c applesauce
1 egg
1 c buttermilk (scant c milk plus 1 T lemon juice, let stand five minutes)
1 t vanilla
1/2-2/3 c berries (mine were frozen)

Blend dry ingredients in one bowl and wet in another.  Stir together until moistened and then add berries.  Pour into muffin tin prepared with baking spray and bake at 350 for 17-18 minutes.  Let cool five minutes and then remove to finish cooling on wire rack.  Enjoy!

Cranberry Oat Muffins

Neighbor brought over a bag of fresh cranberries...what to do, what to do?  Well, most went into the freezer for another yummy day but a cupful went into this week's breakfast muffins.

3/4 c all purpose flour
3/4 c whole wheat flour
1/2 c quick cooking oats
1/4 c wheat germ (can omit, or use a couple T flaxseed if you like)
1/2 c sugar
1/4 c brown sugar (added in the end b/c I feared the cranberries would be too tart; might not need)
1 t baking powder
1 t baking soda
1/4 t salt
1/2 t cinnamon
1/8 t ground cloves
2/3 c applesauce
1 egg
1 c buttermilk
1 c fresh cranberries, larger ones halved

Mix dry ingredients in one bowl, wet in another.  Gently blend; add cranberries.  Pour into muffin tin prepared with nonstick spray.  Bake about 20 minutes at 350.  Let cool 5-10 minutes, then remove muffins and finish cooling on wire rack.  Makes 14.