Breakfast Muffins in a Jar Recipe
I've been giving my business to Honeyville Foods for almost twenty years now. This is a grain and foods company (they mill their own flours) located in Honeyville, Ut (www.honeyville.com). And like most food-oriented companies, they have a nice electronic newsletter that is consistently full of great meal prep ideas and corresponding recipes.
Today's newsletter contained an idea and recipe that's just too good to keep to myself. Now I know lots of our accomplished Cook'n cooks may already know about this and have even tried it. But in the off-chance there are some of you out there that aren't acquainted with this very cool approach to breakfast muffins, well, here you are-breakfast muffins in a jar! They are super moist and delicious.
And the thing I love most is that this is such a healthy recipe-a good idea since breakfast is the most important meal of the day. That said, starting the day off with something other than doughnuts or a nutritionally-empty bowl of cereal just makes good sense.
One of the things I noticed was that this recipe calls for Honeyville's specialty products-no surprises there-they're in business to sell, after all. And it's easy enough to order from this company (www.honeyville.com), if you'd like to start using their products. But I made the recipe with just the flours I have on hand (and so I removed the Honeyville name from each of the flours listed in the recipe), and the end product was superb. So don't get hung up in the idea that you need Honeyville's products to give this a try. Just use what you have-the recipe is flexible and forgiving.
In fact, you can make your own oat flour by grinding it in your blender. And if you have a grain grinder you can also grind rice and barley into flour. However, when I made this recipe, I used whole wheat flour and a little all-purpose unbleached flour (I didn't have rice flour). These muffins only call for honey and cinnamon as sweeteners, so there's no worry about any sugar-overload, like so many muffin recipes have. And because these are baked in a jar, you can whip them up over the weekend, screw the lids on top, and store them in the refrigerator for the rest of the week.
For experimentation-sake, I made an extra batch just to see how they would freeze. As soon as they were cool I capped each jar and placed them in the freezer. After leaving them in the freezer for a couple weeks we started pulling them out. We let them unthaw at room temperature. Once thawed, we dug in-not even bothering to top them with yogurt. Wow-they were absolutely scrumptious. This is definitely my new favorite muffin!
Such a clever idea, don't you think, to bake a muffin in an easy-to-carry, easy-to-store mason jelly jar? And to make it even better, there's the added attraction of the topping each one with a dollop of either plain or fruit-flavored yogurt. If you add a few sliced peaches or berries as the photos show, you have a well-rounded and complete breakfast! Grab-and-go is always smart, but when it's healthy, too, we have a real winner. So grab a spoon, it's time to make Breakfast Muffins in a Jar!
BREAKFAST MUFFINS IN A JAR
Ingredients:
| 1 cup | oat flour |
| 1/2 cup | barley flour |
| 1/2 cup | rice flour |
| 2 | tbsp chia seeds (ground) |
| 2 teaspoons | baking powder (preferably aluminum-free, such as rumford’s) |
| 1/2 teaspoon | baking soda |
| 1 teaspoon | cinnamon |
| 1/2 teaspoon | salt |
| 3 | tbsp honeyville buttermilk powder + 1 cup water (any brand will work) |
| 1/2 cup | water |
| 2 teaspoons | vanilla |
| 1/3 cup | raw honey |
| 2 cups | greek yogurt |
Directions:
Preheat oven to 350 degrees. In a large bowl, combine oat flour, barley flour, rice flour, ground chia seeds, baking powder, baking soda, cinnamon, and salt, and mix together until fully combined.
In a medium bowl, whisk together reconstituted buttermilk, water, vanilla, and honey. Pour wet ingredients into dry ingredients and stir until a thick batter forms. Let sit for 15-20 minutes.
Pour batter into individual jars. Only fill jars a little more than half-way, as these muffins will fluff up during bake time. Place in oven and bake for 20-25 minutes.
Remove and let cool for 10-15 minutes.
While muffins are cooling, whisk your yogurt with an electric hand mixer, just to make it light, airy, and fluffy. Place a dollop on top of the muffin, then top with your favorite fruit-fresh, freeze-dried, canned, frozen (and thawed)-it all works.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
