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Muffin Recipe: Sweet and Savory Sommer-House Muffins

A photo of Susan B. SommerI’ve tried a gazillion muffin recipes over the years, and finally stumbled onto one that actually holds together, is super healthy, and tastes great. Below is my basic recipe, followed by ideas for flavorful additions.

Basic Sommer-House Muffins

(Makes 12 small or 6 large.)

Preheat oven to 400 degrees. Spray or grease muffin pan.

Soak:
2 cups rolled oats
1 ½ cups sour/buttermilk (or mixture of milk and plain yogurt)

Mix and add:
1 egg, beaten
3 tablespoon brown sugar

Mix and add:
1 cup whole wheat flour
1 teaspoon soda
1 teaspoon salt

Fold in additions (see below). Fill muffin cups even with top and bake about 16 minutes for small muffins (a little longer for large).

Ham, cheese and sundried tomatoes additions for muffins

Creative Additions:
Currants or cranberries and orange juice or peel
Bananas and walnuts
Apple, cinnamon, and allspice
Carrot and apple
Nuts, seeds, and ground flax
Sweet potato puree and pumpkin pie spice
Chocolate chips and coffee or coffee liqueur
Ham, cheese, and sun-dried tomatoes
Garlic and cheese
Olive and herb

Ham, cheese and tomato muffins

Tips:

  • Adjust sweet/salty ratio depending on whether you’re making sweet or savory muffins.
  • Try other liquids (beer, juice, stock, chai, etc.).
  • Try other quick-cooking grains (quinoa, couscous, hot cereal, etc.).
  • Adapt recipe for loaf pan and serve sliced.
  • Freezes well (cool, wrap in plastic wrap, and store in zip-closure bag in freezer).
  • Travels well—great for commuters.

I’d love to hear of other combinations you come up with or have already used in your muffin-making adventures. Enjoy!

susan_7
5/20/2010 12:24:20 AM

I soak them for about 5 minutes, jsut while I'm mixing up the other ingredients. I'm using old fashioned rolled oats, but for longer cooking ones, you could soak a little longer. Good luck! I just used this recipe yesterday to make banana nut muffins and currant muffins (from wild currants I still had in the freezer). In fact, I might have to go have one right now! Susan


motheroflittle
5/7/2010 9:01:48 AM

These sound yummy and look beautiful. How long do you soak the oats? I only have old fashioned 6 grain oats. Thanks for the recipe.


cindy murphy
4/9/2010 6:14:30 PM

Susan, I have to admit that I passed on making the muffins for Easter. I worked Saturday and when I got home, found that Hubs had just thrown together a quick ham, cheese and left-over potato casserole. It was yummalicious, but there went went the ham and cheese I was planning on using in the muffins. Thanks though, for clearing up my brown sugar questions. I certainly do plan on making your muffins soon, and I'll let you know how they turn out (meaning, I'll let you know how badly this non-baker screwed them up!).


susan_7
4/7/2010 12:43:43 AM

@Cindy--did you try them for Easter? I'm just now getting back to checking the comments here, so missed your timely question. Ahem, I have to say that I'm one of those annoying cooks/bakers who only sometimes follows a recipe (much to my hubby's exasperation, being that he's an engineer type), but in general, stick with the 3T of brown sugar for savory muffins, and for sweeter ones, use the 3T for a low-sugar version, or double or triple it for a bit more sweetness. I actually quadrupled the sugar in my last batch of apple-cinnamon muffins, since I knew I'd have folks at the table who like 'em sweet. I kind of think that with any kind of hot bread right out of the oven, especially with butter, you can't go wrong! Good luck--keep me posted on how yours turn out. Susan


cindy murphy
4/2/2010 9:56:18 AM

Hi again, Susan. Ya gotta help me out here. I checked and have pretty much everything I need to make the ham, cheese, dried tomato version of your muffins. While I like to experiment and improvise with cooking, I found with baking, experimenting is not always the best way to go. Though I'm eager to try additions to the muffins, I'm not so eager to mess with your basic recipe. You mentioned adjusting the sugar when making the muffins savory, instead of sweet. ACK! By how much? (You are dealing with someone who rarely - if ever - bakes.) I'd like to make them for Easter brunch, but don't want anyone to go "eewwww".


susan_7
3/31/2010 12:37:14 AM

@Dave - The ham and cheese one is certainly a meal in a muffin! Have fun trying it out. @MtWoman - Happy eating to you and MtMan! @Cindy - You'll do just fine, I'm sure! I've gotten to the point where I've baked these enough that I can remember the ingredients, which makes them a snap to whip up. I'm all for simple cooking. And a note to my Mom, if she's reading this: Add more sugar! I know you like them sweeter. :-) Susan


cindy murphy
3/30/2010 6:09:36 PM

Oh-my-gosh!!! I don't usually bake, Susan; I like cooking, but baking is a different story. But let me say it again...oh, my gosh, I have to try those ham and cheese muffins! They sound so easy, and look so good! (Just hoping I don't screw them up.)


mountain woman
3/30/2010 2:44:15 PM

Oh, my goodness, what fabulous ideas and great muffins. I found your ideas about other liquids such as chai quite intriguing. I'm passing along this post to Mountain Man.


nebraska dave
3/30/2010 2:30:31 PM

Susan, Wow that's some muffin. That’s like a meal in a muffin. It sure makes an egg Mc Muffin look wimpy. Most of my muffins get bought from the store or come out of a box. I’ll have to give this one a try. Complete breakfast in a muffin. The picture sure looks yummy. I’m definitely going to put this recipe in my Grit recipe folder. Thanks for sharing your Basic Sommer-house recipe