Healthy Muffins

[kima]

I know there have been ALOT of threads about muffins so bear with me!! I had a muffin at a coffeehouse today that was wonderful. It was called Triple Berry Oat Muffins. The berries were sour cherry (would those be frozen?) blackberries and blueberries. The wonderful about it was that it had flax seeds AND oats and was not dry or crumbly. I don't imagine they are lowfat but hey I had just gone on a 4 milre run ( I run to EAT).
Does anyone know of such a muffin recipe. Thanks for sharing!!

[shoyski]

Bumping up with hopes that someone knows the answer....

[kima]

Hi Funnybone- yes I am sure it had sour or dry cherries. I asked because I don't like cranberries. I could (and will if necessary) take a basic berry muffin and tinker with it. What I loved about this muffin is that it wasn't too sweet and it had flax seeds. It was moist (so many healthy muffins are dry) and had just the right amount of berries. I know I am being rather specific- any healthy muffins are more than welcome!!
Come on guys and gals- I know you must have something up your sleeves.
It is raining here so I think I wil experiment tomorrow.

[funnybone]

I would make a basic blueberry muffin, but just combine all the fruits you like. Are you sure it wasn't cranberry, instead of sour cherry?

[Vanessa]

Hi. Could this be it?
The White Swan Guest House
Mt. Vernon, Washington
Skagit Berry Oatmeal Muffins

The Skagit Valley is known for its berries. Blue, tay, and most other kinds are considered some of the best in the world.

Ingredients Dry:
1/2 cup oatmeal
1/2 cup oat bran
1-1/2 cups flour
1/2 cup sugar
1 teaspoon salt
1 Tablespoon baking powder
Wet:
1 egg
3/4 cup milk
1/2 cup vegetable oil
1 cup mixed berries (blueberries, raspberries, strawberries or blackberries)
Topping:
1/3 cup oatmeal
1/4 cup brown sugar
1 teaspoon cinnamon
Combine dry ingredients in large bowl. In separate bowl mix together egg, milk, and oil. Mix wet ingredients into flour mixture. Gently stir in mixed berries until just mixed and lumpy. Spoon batter into greased 12 muffin tin. Sprinkle batter with topping. Bake muffins in an oven preheated to 400 degrees for about 20 minutes or until an inserted toothpick comes out dry.

Makes: 12 muffins

[GayeC]

Originally posted by kima:
I know there have been ALOT of threads about muffins so bear with me!! I had a muffin at a coffeehouse today that was wonderful. It was called Triple Berry Oat Muffins. The berries were sour cherry (would those be frozen?) blackberries and blueberries.

I have never seen frozen sour cherries but I bought some dried ones from the King Arthur catalog about a year ago. They were very good and were intended for baking, so they should work well in this kind of muffin. Hope you find the recipe.

[kima]

Thabkyou for the recipe Vanessa- it sounds very close. What I may do is substitute more flour and flax seeds for the oat bran. I will lrt you know how it turns out.
Gaye I think the sour cherries must be dried. I have never used them but will look in our well stocked store today. Thanks for your help. I am open to more recipes!! http://www.cookinglight.com/bbs/smile.gif

[KimKelly]

I made Vanessa's muffins today and they are wonderful! I made a couple of adjustments...
Decreased oil to 1/3 cup and added 1 plastic container of organic apple/apricot sauce. (I'm sorry I don't know the measurement of the container! You know, it is one of those single serving ones). All together it did come to more than 1/2 cup.
I used some chopped strawberries and dried blueberries.

Both kids and myself made quite a dent in our batch... definitely a keeper. Thanks Vanessa!

Kim

PS. We are big muffin fans... have you all read the "Give me your Muffins" thread? We have tried a number from there too. So many good ones.

[kima]

Thankyou Thankyou Vanessa. I made your recipe today and the muffins are exactly what I was looking for- after a few changes. I used extra flour and wheat germ instead of the oatbran and used a mixture of frozen strawberries,raspberries,blackberries and blueberries. I also cut the oil back to 1/3 cup as suggested by KimKelly. The recipe is a keeper and so are you!!

[Vanessa]

Glad the recipe is what you were looking for. Thanks for letting us know that it works with less oil http://www.cookinglight.com/bbs/smile.gif