In Search of the Perfect Muffin

When your day starts at 6am and doesn't involve much sitting down, a hearty breakfast is important. I consider it one of my life's missions to come up with the perfect breakfast pastry – healthy, full of slow-burning protein and fiber, and easy to consume while running/driving to work (or concealable in the pocket of a white coat).

In my quest for The Perfect Muffin, I came across this one on epicurious. With a few modifications of my own (oats, whole wheat, and less sugar) I feel pretty confident that I’ve found The One. Chock-full of apples, raisins, walnuts, and pumpkiny goodness, it’s one of my favorite ways to start the day. A few lucky coworkers agree.

Pumpkin Apple Muffins

1 c. vegetable or corn oil
1 c. canned pumpkin
1 c. sugar
2 eggs
1 1/2 c. whole wheat flour
1 c. Instant oats
1 T pumpkin pie spice (or 1 tsp cinnamon, 1/2 t ground ginger, 1/2 t nutmeg, optional 1/4 t allspice)
1 1/4 t baking powder

1. Combined wet (first 4) ingredients.
2. Combine dry ingredients, add to wet.
3. Fold in apples and raisins, and walnuts if you like (that extra hit of protein might help you make it to lunch).
4. Pour into greased muffin tin. For huge, 300-calorie, overflowing muffins (with the nice tops) divide among 12 cups; for smaller (260-cal) bites divide among 18 cups. Sprinkle top with cinnamon sugar, or streusel topping (4 T butter, 2 T flour, 1/2 t cinnamon, and 1/2 c. brown sugar) for a fancier muffin.
5. Bake at 350 for 25-30 minutes, until muffin tops are springy.
6. Let cool 5-10 mins in pan, then on cooling rack until room temp (or as long as you can wait).