breakfast muffins

There's a basic muffin recipe I always use which I like to adjust and readjust every now and then to make different variations depending on the ingredients I have. This batch, which I would simply call breakfast muffins, is just one of those versions that I wouldn't hesitate to make again. They turned out moist with an extra dose of fiber for a healthier and lighter breakfast treat. I made the oat flour by using old-fashioned oats then finely grinding them in the food processor. They don't really have to be very fine. It's okay to leave a few coarse bits of oats. I also tried to puree the over ripe bananas [using the food processor] instead of just mashing them with a fork. The pureed bananas made the muffin batter extra moist. Once again, I substituted hazelnut flour for part of the flour called for in the recipe then added fiori di sicilia [a personal favorite] with a touch of buttery sweet dough [also a King Arthur product] flavorings. The combination of ingredients and flavorings worked out really well.

BREAKFAST MUFFINS

1 cup all purpose flour or whole wheat flour

1 cup oat flour [or ground old fashioned oats]
3/4 cup hazelnut flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup or 1/2 stick butter, melted

2 large eggs

1/4 cup vegetable oil

1/2 cup milk

1/2 teaspoon fiori di sicilia flavoring

1 teaspoon buttery sweet dough flavoring [or vanilla]

1-2 medium ripe bananas, pureed

sanding sugar to sprinkle on top before baking [optional]

Preheat the oven to 375F. Grease and flour [or use nonstick baking spray] a 12 cup muffin pan. Set aside. Whisk together the melted butter, oil, eggs, milk and flavorings. Add the pureed bananas and mix well. Combine all the dry ingredients together in a large bowl. Slowly pour the egg mixture over the dry ingredients. Gently fold using a rubber spatula until just combined. Be careful not to overmix. A few streaks of flour in the batter may be left unmixed. I like to use an ice cream scoop to fill the muffin cups with the batter about 3/4 full. Bake for 15-20 minutes or until done and the edges and tops of the muffins are slightly toasted.