Have you ever been told that baking is tricky, because you have to measure everything exactly and follow the recipe to a tee? Steph, a professional baker and custom cake maker for Heaven and Hell Cakes, visited our Health 360 class this past Friday to show us that baking can be a much more creative and resourceful process. She taught us how to make “Kitchen Sink Muffins,” which you can make with any combination of fresh, frozen, or dried fruit and any type of nuts or seeds that you have in your pantry at home. Be resourceful! You can experiment, mix and match, until you find your favorite combination. Be creative!  We made our muffins with fresh blueberries, dried apricots, raisins, and pepitas. Feel free to use alternative sweetners like honey, maple syrup, or agave for an even healthier morning treat! Plus, you can make a big batch and keep the muffins in the freezer for an easy breakfast.

Kitchen Sink Muffins

Yield: 12 regular or 24 minis muffins

Total Time:  20-30 minutes

Tools:

2 large mixing bowls

muffin tins, either mini or regular

wooden spoon or spatula

measuring cups and spoons 

Ingredients:

½ cup whole wheat flour

½ cup all-purpose flour

3 tablespoons oats

1 ½ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon cinnamon

¼ cup plus 2 tablespoon sugar

3 teaspoons oil

1/2 cup applesauce or low-fat yogurt

¾ cup milk

1 cup of fresh or frozen fruit, nuts, seeds, or dried fruit

 

Instructions:

1.  Preheat oven to 350 degrees.

2.  Spray muffin tins with non-stick cooking spray or line with cupcake liners.

3.  Dump all the dry ingredients into the bowl (first 7 ingredients).

4.  Dump all the wet ingredients into another bowl (sugar-milk).

5.  Dump the wet into the dry and mix a few times.

6.  Add the nuts, seeds, or fruit and mix a couple more times. Do not over mix!

7.  Spoon the mixture into the muffin tins.

8.  Bake for 15-20 minutes for regular size muffins and 5-8 minutes for minis.

9.  Let cool in pan, then pop out and eat.

10.  Store in an air tight container for 2 days or put in ziploc freezer bag and thaw in the microwave for breakfast.

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