Dried cherries and crystallized ginger stud these healthful whole grain-enhanced oatmeal muffins. Buttermilk is the naturally low-fat secret to their pleasant texture.
Makes 12 muffins.
- 1 cup old-fashioned rolled oats
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 1/3 cup sugar
- 3 tablespoons unsalted butter (preferably organic), melted and cooled
- 3 tablespoons oil (olive oil was used in recipe testing, canola or other light oil would also work)
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 tablespoons chopped crystallized ginger
- 1/4 cup plus 2 tablespoons dried cherries
In a large bowl, combine the oats and buttermilk. Cover and refrigerate for 1 hour.
Remove the buttermilk-oat mixture from the refrigerator. Preheat the oven to 400° F. Line a muffin tin with paper liners, or butter the muffin cups.
Add the egg, sugar, butter, oil, and vanilla to the oat mixture, and stir until just combined.
In another large bowl, whisk together the flours, baking powder, baking soda, salt, and ground ginger. Add the chopped crystallized ginger and toss to coat.
Add the flour to the oat mixture, and stir until just combined. Fold in the cherries.
Divide the batter evenly among the muffin tins (they will be about 3/4 full). Bake in the preheated oven until the tops are golden and a tester inserted in the center comes out clean, about 20 minutes.
Remove the muffins from the tin and cool on a wire rack. Enjoy!