Mind if I share my latest youtube video obsession with you? Little Ashley and I have been watching the “Kids React to…” videos nonstop and I cannot STOP laughing at them. I’m especially obsessed with 10-year-old William (he’s in the green shirt in the first video below), who has the cynicism of a 70-year-old. I want him to be my son. Is that creepy? Don’t answer that. Just watch.
And I especially LOVE young William’s wisdom when talking about Bin Laden. I’m glad we have the same political views.
I feel like I wasn’t that hilarious and awesome when I was a kid.
*smooth segue into how I made muffins today*
I made muffins today! My Locavore app let me know that peach season is VERY close to being over so I couldn’t let the fun stop with peach cobbler. I decided to do a lighter and more fruity version of the whole grain blueberry muffins I made earlier this summer. I used the summer fruit I had on hand, peaches and strawberries, but any in-season fruit can be used!
These can easily be made vegan with the use of more flax (flax egg style). They can also be made without the flax if you don’t have any, it will still be a great muffin! The ginger and cinnamon are optional but add a nice flavor.
Summer Fruit Muffins
- 2 c. quick-cooking oats
- 1 c. white whole wheat flour
- 1/2 c. light brown sugar
- 1 T. ground flax
- 1/2 t. ground cinnamon
- 1/2 t. ground ginger
- 1 1/2 t. baking soda
- 1/2 t. salt
- 1 c. milk (soy, almond, cow’s, it all works)
- 1/2 c. vegetable oil
- 1 egg
- 1 t. vanilla
- 1/3 c. hot water
- 1 c. fresh strawberries, chopped
- 1 c. fresh peaches, chopped
- 1 T. organic sugar
-Combine the dry ingredients in a mixing bowl.
-Add the milk, oil, eggs, and vanilla, and mix on medium speed until well combined.
-Add the hot water to the bowl and mix on medium speed until combined. Let the batter sit on the counter for 5 minutes.
-While the batter sits, sprinkle half of the sugar over the fruit and stir to coat. Let sit for a few minutes to macerate.
-Fold the fruit into the batter with a spatula until completely combined, reserving a little bit of the fruit to top the muffins with if you want to.
-Scoop batter into a well greased muffin tin (the batter will make 8 jumbo muffins). Top with reserved fruit, if desired.
-Bake at 350 for 25-30 minutes, or until a tootpick insterted into the center of a muffin comes out clean.
(I sprinkled a little sugar on top while they were baking, totally unnecessary but I like it!)
-Let the muffins cool in the pan for 5 minutes.
-Flip the muffins out onto a cooling rack and let cool completely, about 30 minutes.
-Enjoy! Makes 8 jumbo muffins.
The great thing about these is that they pack a great nutritional punch. I haven’t done the calculations on how much fiber is in one of these, but…I’m pretty sure it’s a lot. I should start doing nutritional info for recipes, that would be cool!
Try these with the fruit that’s in season where you live! I promise they are delicious. Ashley has eaten two. And that’s saying something.
Thanks for reading!