The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Makes 12 muffins

1 cup buttermilk

1 cup rolled oats (regular or quick)

1/2 cup dried fruit

1 cup flour (either half whole-wheat and half white, or all white)

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt, if desired

3 Tbs. wheat germ

1/3 cup butter or margarine, softened

1/4cup packed light-brown sugar

1 Tbs. honey

1 egg

In a small bowl, combine the buttermilk, oats, and dried fruit. Let the mixture stand until the liquid is absorbed, about _ hour.

Preheat oven to 400ºF. In another bowl, combine the flour, baking powder, baking soda, salt, and wheat germ. In a large mixing bowl, beat the butter or margarine and the sugar until the mixture is light. Beat in the honey and the egg. In alternating batches, add the flour mixture and the oat mixture to the butter mixture, stirring to moisten the dry ingredients after each addition. Divide the batter among 12 well-greased muffin cups. Bake the muffins 25 to 30 minutes.

—Adapted from Jane Brody’s Good Food Book