Perfect for breakfast or tucked in a back-to-school lunch.
For me, September is all about keeping up with the ripening fruit from our garden. This year everything is ripening at once, so I’ve made peach jam, frozen figs to make leather later, pitted and frozen Italian prune plums and made Mostly Plum Jam from a mixture of other plums and the end of the blueberries.
It has even trickled into Starting Over, the story I’m almost finished writing, when Lily, trying to win over Marshall’s children, bakes them Fruit Surprise Muffins.
We’ve enjoyed these moist fruity muffins for years. I usually poke a frozen cherry in the center of each muffin, (that’s the surprise!) but since I’ve been working on plums this week, I made this batch with chopped plums. The original recipe calls for plums, but that has never stopped me from improvising!
Try them. I bet your family will love them.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
large muffins
|
- 1 cup rolled oats
- 1 cup yogurt
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 1 egg
- 1 cup flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup stone fruit drained, chopped, fresh or frozen. cherrie or plums are good.
Ingredients
Wet Ingredients
Dry Ingredients
Fruit
|
|
- Preheat oven to 400 F.
- Soak oats in yogurt
- Add oil, sugar and egg. Beat well
- Mix dry ingredients in a separate bowl. Add to moist ingredients all at once. Before stirring, pour fruit over dry ingredients. (Or add whole cherries at the end.) Stir to blend.
- Spoon into muffin cups. (I use paper liners.) (This is when I poke in the cherries.) Bake for 20 minutes.