Muffins are one of my favorite things for breakfast. They’re like a warm hug in the morning. I know what you’re thinking, cheesy much? Yes, yes I am. I just love muffins.
These ones were particularly delicious. The nuts gave it a crunchy texture and the raisins are a sweet surprise.
I loved the butter on the muffins, when it soaks into the bread and makes everything better. I wasn’t even tempted to put jam on these muffins.
The best part about these muffins is that they are healthy! That makes eating them even more pleasurable. Make these today, you won’t be disappointed.
Raisin Pecan Muffins
(adapted from The Pioneer Woman)
1 cup Whole Wheat Flour
1/2 cup Spelt Flour
1/4 cup Ground Flaxseed/flaxseed Meal
1 cup Regular Oats
1/2 cup Honey
1/2 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 cup Pecans, Roughly Chopped
1/2 cup Raisins
1 cup Buttermilk
1 whole Egg
1/2 cup Applesauce
1/4 cup Molasses
Extra Buttermilk As Needed For Thinning
Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.
In a large bowl, combine flours, flaxseed meal, oats, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined.
In a separate bowl, mix together the honey, buttermilk, egg, applesauce and molasses.
Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk. Batter will be lumpy.
Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown.