Whole Wheat Oatmeal Fruit Muffins

Posted on
This morning, one thing after another lead up to… this!
Whole Wheat Oatmeal Fruit Muffins.

I ♥ it when the wheat flour, combined with other things in my ‘lab’, ends up  smelling and tasting like these!


Believe me, a little dab of butter doesn’t hurt the flavor any……..



(Read through ingredient list and directions before starting.)

  • 1 cup rolled oats (I used old-fashioned oats)
  • 1 cup milk (preferably buttermilk)
  • 1 large egg
  • 1/2 (1 stick) butter, barely melted (or just really soft)
  • 1/2 cup brown sugar, packed
  • 1 cup 100% whole wheat flour (OR, 1 cup all-purpose white flour)
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoon baking powder (Use only 1 teaspoon if you use all white flour.)
  • 1/4 teaspoon salt (fine salt blends in more easily)
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 cup raisins, other dried fruit OR chocolate chips (I used dried cherries*– see my note below)
  • 1/2 cup cup walnut halves (optional)


  1. Combine the milk and oats in a medium mixing bowl, let this sit for about an hour.
  2. *If you choose to add dried fruit to these muffins like I did, put it in a separate small dish and pour 2 tablespoons of VERY HOT water over; cover tightly while the oatmeal is soaking in the milk.
  3. After the oats/milk have ‘been together’ for an hour, preheat panggangan to 400 degrees (in my oven, I use 375 degrees).  Fill a muffin tin with 12 paper liners.
  4. Add the sugar, egg and butter to the oats/milk combination; stir well.
  5. Combine the dry ingredients and shake through a wire strainer, or sifter, and dump on top of the batter; gently/briefly stir into the batter ONLY until well mixed.  (If you have bran left in your strainer/sifter, put that into the batter, also.)
  6. Divide the batter evenly among the muffin papers.
  7. Bake in preheated panggangan for about 25 minutes.  The oatmeal muffins should be brown (only golden brown if using all white flour) and firm to the touch.  Since ovens VARY, I carefully check for doneness with a sharp knife after 20 minutes. 
  8. Let the muffins cool in the pan for just a few minutes before removing them;  place on a rack to cool further.

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *