I love these muffins without the streusel topping which is optional, the next day broken up and served with hot spiced-apples. This was originally my grandmother’s recipe but I’ve changed it a lot, it no longer has the 1/2-cup of lard and 2 cups of sugar. Especially, today’s less sugar and more heart healthy requests.
I love that they can be made on the weekend, freeze and on a busy work week grab them for a quick breakfast. Another option is to take them to work for a quick mid-morning guiltless snack.
3/4 cup old-fashioned oats
1/2 cup whole wheat flour
3 tablespoons sugar
3 tablespoons ground toasted golden flaxseed
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice
1/3 cup buttermilk
1 tablespoon canola oil
1/2 cup canned pumpkin puree plain
1/4 cup grated, peeled apple
1/4 cup dried orange essence cranberries
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon cinnamon
2 tablespoons cold butter
In a bowl, combine first seven ingredients. In another bowl, beat egg, buttermilk and oil. Stir into dry ingredients just until moist. Fold in apple and cranberries. Fill cooking sprayed muffins cups with batter evenly. For the topping, combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until crumbly, sprinkle over the batter. Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan.