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Patriotic Muffins




Source of Recipe


internet


List of Ingredients




2 cups all-purpose flour
1 cup quick-cooking oats
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup buttermilk
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 package (12 ounces) vanilla baking chips (NOTE: This is kind of a lot. I might try using 2/3 to 1/2 the amount next time.)
1 cup coarsely chopped maraschino cherries
1 cup fresh blueberries

Recipe



Preheat oven to 375°F. In a large bowl, combine flour, oats, sugars, baking soda, baking powder & salt. Form a well in center of dry ingredients.

In a small bowl, combine buttermilk, melted butter, eggs, vanilla & cinnamon. Add liquid to dry ingredients; stir just until moistened. Stir in vanilla chips, cherries & blueberries.

Fill paper-lined muffin cups two-thirds full. Bake 18 to 22 minutes or until lightly browned. Transfer muffins to a wire rack to cool. Store in an airtight container.

Yield: 2 dozen standard muffins or 6 dozen mini-muffins.


Comments: I think that these are my absolute favorite muffin. They are so moist & scrumptious. You can also make them as mini muffins; just shorten the baking time.

I am sure that you could bake these muffins in your standard loaf pans. Just lengthen the baking time.