“Medley” Muffins

Do you know the muffin man, the muffin man, the muffin man?  Actually, I do!  His name is Steve.  :)

He happens to be my good friend, a brilliant physical therapy professor, and the baker of his famous “medley” muffins.

It’s true.  Every now and then, Steve posts on Facebook that he’s making another enormous batch, and inevitably he gets tons of requests (including from Yours Truly) to please save people a few!  And of course, this is why Steve is famous for his muffins — because he will!

The first time I had a delicious bite, I remember immediately asking what he’d put in them.  And I was surprised when he listed off bananas, pumpkin, and oatmeal.  And then I was even more surprised when the list went on with wheat flour, cranberries, almonds — oh my!!!

It’s definitely the r-a-r-e occasion that I ever make a recipe with more than ten ingredients.  But this week, the muffin craving hit.  And when I surveyed my pantry, realized that I surprisingly had all of the ingredients on hand.  So I pulled a “Steve” and made a massive double batch, and oh my word – heaven.  Healthy, hearty, delicious…heaven.  :)

Trust me, they’re worth it.  And in honor of Steve, please share.  Your friends will love you.

"Medley" Muffins

You'll love this Medley Muffins Recipe! SO delicious...and healthy too!!

Ingredients:

  • 1.5 cups wheat flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/4 cup wheat germ or flax seed (optional)
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup pumpkin puree
  • 1/3 cup milk (can use soy milk)
  • 1/3 cup applesauce
  • 2 ripe bananas
  • 1 tsp. pumpkin pie spice
  • 1 egg
  • 1 cup oatmeal (quick or old-fashioned)
  • 1 cup dried cranberries or raisins
  • 1/2 cup almonds or walnuts (I used a mixture of whole and sliced almonds)

Directions:

Preheat oven to 350 degrees F. Prepare 18-22 muffin tins with paper cups, or lightly grease.

In a bowl, stir together flour, salt, baking soda, and wheat germ (or flax). Set aside.

In mixing bowl, mix together the next eight ingredients (butter through egg) until combined. Then slowly add in the flour mixture until combined. Then stir in oatmeal, cranberries and almonds.

Pour the mixture into the baking cups, so that each is about 2/3 full. Bake for about 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool for a few minutes, and serve. These also freeze well.

Recipe from my friend, Steve.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

If you want to be extra-healthy and include an extra 1/4 cup of wheat germ (or flax), feel free to just leave out 1/4 cup of the wheat flour.

Leave a Comment:





Comments

  1. steve — March 25, 2010 @ 10:44 pm (#)

    You are too kind Ali. Thanks! :) Thanks to you, many more can enjoy the muffins! Thanks!

  2. Georgia — March 26, 2010 @ 11:40 am (#)

    Hi Ali,

    I really enjoy reading Gimme Some Oven, and so I went ahead and nominated you for the Stiletto Award! You can read about why I nominated you and more about the award by visiting here:
    http://comfortofcooking.blogspot.com/2010/03/thank-you.html

    Congratulations!

  3. Melanie — March 26, 2010 @ 12:31 pm (#)

    I’ve been seeing healthy muffin recipes pop up all over the place but these might just take the cake (or the muffin, if I’m being precise)! Delicious and healthy? I’m definitely making them. What a nice friend Steve must be to a) make them and b) save you a few. I wish he lived next door to me. I guess I’ll have to make them myself!

  4. grace — March 29, 2010 @ 2:52 am (#)

    i love the alliterative name and all the healthy-shmealthy components. great muffins indeed!

  5. Karen G — April 18, 2010 @ 8:05 pm (#)

    I made these…they didn’t seem to rise like I expected them to do. Is that typical, Ali?

    • ali — April 19, 2010 @ 7:11 am (#)

      Hi Karen!

      They are definitely pretty dense muffins, but mine have always risen. Hmmm…not sure…but sorry that wasn’t the case with yours. :(

      ~A

  6. Kara — April 17, 2011 @ 8:08 pm (#)

    Was that can of pumpkin a 14oz can or a 28oz can?

  7. nicole — June 28, 2012 @ 6:57 pm (#)

    These were delicious!! Just added a tablespoon of honey for extra sweetness and a half a cup of chopped apples.

  8. Shannon — October 27, 2012 @ 4:34 pm (#)

    Can’t wait to try these!!
    But, is it half a small can or half a big can of pumpkin??