And these oats and nuts breakfast muffins actually started with granola bars gone wrong. Sam and I were making a batch of granola bars one night, I asked her to get the bottle of honey from a shelf, she accidentally hit the bottle on the corner of the kitchen island, the bottom of the bottle fell off, and… well, to make a long story short, the granola bars didn’t come out so well. I didn’t want them to go to waste though. So, I crumbled them and made breakfast muffins.
In the following recipe, I have combined the muffin and granola bars recipes. That’s so anyone trying to make these muffins won’t feel constrained to bake granola bars first and make sure that they turn out wrong before baking the muffins.
Oats and nuts breakfast muffins
Preheat the oven to 400F.
Line a 12-hold muffin pan with paper cups (alternatively, brush them with oil or melted butter).
In a bowl, stir together the flour, baking powder, baking soda, salt, oats, nuts, chocolate candies and sugar.
Make a well in the center and add the egg, honey, milk and melted butter.
Stir just until moistened, about 10 to 12 strokes.
Divide the batter among the 12 holes of the muffin pan.
Bake at 400F for 22 to 25 minutes until the tops are lightly browned and a skewer inserted at the center comes out clean.
Breakfast muffins are best served somewhere between hot and warm. I suggest cooling them in the pan for about five minutes then serving them right away. My favorite way to enjoy breakfast muffins is to split them in half while still hot enough to melt cold butter on contact. I let the butter melt right down where I split the muffin then I drizzle in a generous amount of honey.
When muffins cool and they turn a little dry, place a muffin on a plate, place in the microwave with a cup of hot water beside the plate. Reheat on HIGH for 30 to 45 seconds. The steam will moisten the bread.