Fruity Tutti Muffins

muffin recipe, fruit muffin, breakfast recipe, baking

2017 Kids Recipe Challenge Winning Recipe: 3rd Place! [Snacks]

This muffin is a great snack for school. Pick out the fresh fruit at the market to fill these tasty muffins.

Mara who lives in Hamilton and is in grade 3, helps make these muffins by measuring and mixing the ingredients and spooning the batter into the muffin tins. And of course, she helps taste them!

Preparation Time: 20 minutes

Bake Time: 20 minutes

Makes: 12

Tips:

Once muffins have cooled, wrap well and freeze in airtight containers.
Change up the fruit depending on what's available seasonally, what's on sale, or what you have in your kitchen you want to use up.

Ingredients
Buttermilk	1 1/4 cups (300 mL)
Quick cooking oats	1 1/2 cups (375 mL)
Peaches (fresh or canned)	1/2 cup (125 mL)
Fresh blueberries	1 cup (250 mL)
Packed brown sugar	1/2 cup (125 mL)
Eggs	2
Canola oil	1/4 cup (60 mL)
Whole wheat flour	3/4 cup (175 mL)
All purpose flour	1/2 cup (125 mL)
Baking powder	1 Tbsp (15 mL)
Ground ginger	3/4 tsp (4 mL)
Ground cinnamon	1/2 tsp (2 mL)
Salt	1/4 tsp (1 mL)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
In a bowl, stir together buttermilk and oats; let stand for 5 minutes.
Gently rinse the fresh peach and blueberries under cool running water. Dice the peach and stir into the oat mixture. Stir in sugar, eggs and oil.
In a large bowl, whisk together whole wheat and all purpose flours, baking powder, ginger, cinnamon and salt. Gently stir in blueberries to coat with flour mixture. Pour buttermilk mixture over top and stir gently to moisten.
Spoon batter into greased or paper lined muffin tin. Bake in 400°F (200°C) oven for about 20 minutes or until tester inserted in centre comes out clean.