I’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.
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).
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
- 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!