Fruit Nut Harvest Muffins

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   1.

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   Preheat oven to 400F Combine oats, whole wheat flour, oat bran, brown sugar, baking powder, and baking soda in a large bowl.

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   Add optional add-ins.

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   2.

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   Whisk together the yogurt and eggs in a small bowl.

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   Add melted butter, whisking to combine.

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   Gently fold the wet ingredients into the dry ones, being careful not to over mix (some lumps are fine).

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   3.

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   Divide batter evenly among 12 muffin cups (I use non-bleached muffin papers to save clean-up time).

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    Bake 20 to 25 minutes, until muffins are golden and firm to the touch.

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    Allow them to cool for a few minutes, then lift them out of the tin and enjoy.

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    Add-Ins (these are how you will make this recipe totally your own, unique, and completely delicious; just use whatever you prefer or have on hand).

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    Choose at least one from each group.

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    Fruits: to total one cup.

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    1/2 to 1 cup chopped fresh apple.

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    1/2 to 1 cup chopped fresh pear.

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    1/2 to 1 cup pumpkin puree.

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    1/2 to 1 cup diced banana.

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    1/2 to 1 cup dried cherries or cranberries.

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    1/2 to 1 cup raisins, dark or golden, or currants.

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    1/2 to 1 cup chopped dates.

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    Nuts and Seeds: to total 1/2 cup.

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    1/4 to 1/2 cup chopped walnuts, pecans, almonds, or cashews.

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    1/4 to 1/2 cup sunflower seeds, raw or toasted.

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    1/4 to 1/2 cup pumpkin seeds, raw or toasted.

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    1/4 to 1/2 cup flax seeds.

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    1/4 to 1/2 cup sesame or poppy seeds.

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    Spices:.

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    2 teaspoons grated fresh ginger, or 1 teaspoon ground.

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    1 teaspoon ground cinnamon.

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    1 teaspoon ground allspice.

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    1/2 teaspoon freshly-grated nutmeg.

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    Pinch ground cloves.

* Per serving · 4 servings · Values may vary.

No additional tips available.