Here’s a recipe from my dad. He emailed me the original version of it over two years ago. “I just finished making some oat muffins which I do regularly and thought if you don’t have the recipe you should. They are healthy, tasty, and you can add various items. Mom used to make them for us when you were here. A little history…we got the recipe from grandma who got it from uncle Dutchie. When uncle Dutchie was going to Mass. General after his heart attack this was one of the food items recommended to him. The recipe calls for Mothers oat bran which we usually do not have on hand so I chop some old fashioned oats in the blender and I will add more than a cup. Maybe 1-1/4 cup that is after they are chopped. For the four, use which ever you like. For me its whole wheat, rye, or spelt. I generally go a little heavy on the milk because I add more oats than called for, sometimes more sugar too. Today I used 1 egg plus 1 egg white. That batter is also on the thick side which I prefer. My favorite take on this recipe is with blueberries and walnuts. I add both together using at least 3/4 cup each. Its a great recipe and hard to screw up.”
I would have to completely agree on the hard to screw up part. My additions were raw wheat germ, raw pumpkin seeds, grated carrot, and grated zucchini. I didn’t measure any of these ingredients but added whatever looked right. I was also going to add in some uncooked millet but I forgot to buy a bit. For my flour I used whole wheat spelt as I had 3/4 cup left in the fridge and it was the perfect amount. I also used 2 eggs and almond milk. You could totally make these vegan and substitute the egg(s) with mashed bananas or with some flax seed goop. These turned out delicious and very moist. I did do my dad’s trick of blending some old fashioned oats.
This recipe is incredibly easy and they take no time to put together. I have been buying muffins from Whole Foods bakery section and honestly I feel like a fool as this recipe beats their muffins any day. Try em!
- 1 cup mothers oat bran
- 3/4 cup flour
- 1/3 cup brown sugar
- 1/2 tsp baking soda
- 1/4 cup oil (not olive)
- 1 egg
- 3/4 cup milk
- Mix dry ingredients.
- Mix egg, milk, and oil together; add to dry ingredients along with walnuts, pecans, raisins, dates, blueberries ect. I used grated wheat germ, carrot, zucchini, and pumpkin seeds.
- Scoop into cupcake holders (makes a batch of 12) and bake at 350° for 15-20 minutes.