Looking for something healthy to make with your family. Paulding & Company is a full catering kitchen, based in San Francisco boasting with vast opportunities for bonding and excitement founded by mother-daughter duo Tracy and Terry Paulding. If you can’t make it to San Francisco, make these delicious treats at home.
Yield: 12 muffins
2 cups buttermilk
1 cup old-fashioned rolled oats
2 “large” eggs
1/3 cup (packed) dark brown sugar
1 unpeeled medium size tart apple such as a pippin or granny smith, grated
choice of flavor additions, below
1 cup whole wheat flour OR 1 cup gluten-free flour
2/3 cup unbleached flour OR 2/3 cup almond flour, if making gluten free muffins
1 tsp. baking soda
2 tsp. baking powder
3/4 tsp. salt
The night before:
In a large bowl, combine buttermilk, oats, eggs, sugar, apple, your choice of optional flavor additions below. This may be done the night before, and refrigerated.
Combine flours, baking soda, baking powder and salt. Sift. Set aside until morning.
In the morning: preheat oven to 375°F. Grease a 12 muffin tin very well, or line it with paper muffin. Fold sifted dry ingredients gently into buttermilk mixture until just combined. Do not over-mix.
Fill muffin tins (easy with an ice cream scoop). Bake 25 – 30 minutes, until brown and fragrant. Loosen from tins immediately.
1) 1 cup fresh blueberries, plus grated zest of 1 orange or lemon
2) 2/3 cup raisins and 1/2 cup chopped walnuts
3) 1 cup fresh cranberries (ADD 1/3 cup white sugar)
4) 2/3 cup dried cherries or cranberries & 1/2 cup chopped pecans
A tasty treat for about 100 calories and 2 grams fat each (with nuts) or 1 gram (without nuts). These delicious muffins keep well for several days, and can be frozen.