We covered a few lunch ideas this week but you know the whole ‘breakfast is the most important meal of the day’ saying. It’s true! Whether you’re eight or um, a couple of decades older, it’s hard to get going and stay focused without starting off eating something healthful and hearty. A favorite morning coffee stop and lunch destination for fresh baked goods and savory treats, Flour Bakery in Boston knows a thing or two about staving off the ‘hangry.’ Pastry Chef / Owner Joanne Chang kindly sent us this recipe for muffins packed with all kinds of good stuff like rolled oats and antioxidant rich cherries. Going back to school (or heading out to work) just got a bit sweeter.
recipe after the jump
|brown sugar oat cherry muffins|| |
- 3½ cups (350 grams) rolled (not instant) oats
- 1¼ cup (300 grams) crème fraîche
- 1 cup (240 grams) whole milk, at room temperature
- ½ cup (1 stick; 114 grams) unsalted butter, melted and cooled to room temperature
- 2 large eggs
- ⅔ cup (135 grams) granulated sugar
- ¾ cup (165 grams) brown sugar
- 1½ cups (210 grams) frozen or fresh sweet or sour cherries, pitted and chopped
- 1¼ cup (210 grams) whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- Sugared Oat Topping: ¼ cup (25 grams) rolled oats
- 3 tablespoons brown sugar
- Pinch of ground cinnamon
- - Special equipment: muffin tin, baking sheet (to catch drips)
- In a medium bowl stir together the rolled oats, crème fraîche, milk, and butter with a wooden spoon until combined.
- Whisk the eggs together in a small bowl and stir into the oat mixture.
- Add sugar, brown sugar, and cherries, and continue to stir until well combined.
- Combine the whole wheat flour, baking powder, baking soda, and salt in a separate small bowl and stir to combine the dry ingredients.
- Gently fold dry ingredients into the wet oat mixture.
- The batter will be gloppy.
- Let batter sit for at least 8 hours or overnight in an airtight container in the refrigerator.
- When ready to bake the muffins, preheat oven to 350 degrees, and place a rack in the center of the oven.
- Line a muffin pan with cupcake liners or spray liberally with pan spray or butter and flour each muffin cup.
- Spoon about a cup of batter into each muffin cup, filling each cup all the way to the brim and waaay over. (It will seem like there’s too much batter for the tins but if you want the characteristic muffin top you need to overfill them. You can make smaller muffins if you prefer and reduce the baking time by about 10 minutes.).
- The batter will be stiff and firm.
- In a small bowl combine the oats, brown sugar, and cinnamon for the topping ingredients and sprinkle evenly over the muffins.
- Place the muffin tin on a baking sheet to catch any drips and place in oven.
- Bake for 45 to 55 minutes or until muffins are golden brown on top and spring back when pressed in the middle with a fingertip.
- Let cool in pan on a wire rack for 20 minutes and then remove muffins from pan.
- The muffins are best the day they are made, but you can store them in an airtight container for up to 2 days.
- If you keep them longer than a day, refresh them in a 300-degree oven for about 5 to 6 minutes.
- Or you can freeze them, well wrapped in plastic wrap, for up to a week.
- Reheat directly from the freezer in a 300-degree oven for about 10 minutes.
Find this recipe along with over 100 delicious others in the bakery’s latest cookbook, flour too. Thanks Joanne and Michelle! photo credit: Michael Harlan Turkell