Kitchen Sink Muffins

By Douglas Weinstein
Published on: April 13, 2018

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These are my Buttermilk Raisin/Apple/Poppyseed/Walnut/Cocoa/Coconut Oat Muffins. Much, much easier to just call them Kitchen Sink Muffins! Here’s the thing – muffins are pretty simple and you can just go through your refrigerator and use up anything that’s starting to go south, like bananas or pears. Don’t be afraid to experiment.

 

1 ½ cups Bob’s Red Mill Buttermilk Pancake Mix

½ cup Bob’s Red Mill Oat Flour

1 tbsp Poppyseeds

1 tsp Baking Soda

1 tbsp Powdered Sugar

1 tsp Cinnamon

1/3 cup Unsweetened cocoa powder

1/3 cup Walnuts (small pieces)

1 cup Raisins

1/3 cup Granulated sugar

2 tbsp Honey

1 tsp Vanilla

½ cup Pureed Honeycrisp Apple (1 large, peeled and cored)

2 tbsp Unsalted butter

1 cup Milk

1/3 cup Unsweetened coconut flakes

 

  1. Preheat oven to 350 F.
  2. Line muffin pans with paper baking cups.
  3. Combine and sift (twice) the first 7 ingredients.
  4. Fold in the next 3 ingredients.
  5. Combine next 4 ingredients in saucepan and bring to simmer until sugar is mostly dissolved. Add butter, milk and coconut and simmer additional 3 minutes.
  6. Pour liquid into dry ingredients and fold together, gently.
  7. Fill baking cups ¾ full.
  8. Bake for 20 minutes. Remove and set muffin pans on cooling rack for 5 minutes, then remove baking cups and let rest on cooling rack for additional 30 minutes.

Prep time: 15 minutes

Cooking time: 20 minutes

Makes 16 muffins

Douglas Weinstein

Douglas Weinstein

Doug is the managing editor and co-founder of the Technology Insider Group. He is also the executive editor of the forthcoming Technology Designer Magazine, that debuts January 2019. Previously, he was the co-founder and Executive Director of the Elf Foundation, a non-profit organization that created Room of Magic entertainment theaters in children's hospitals across North America.

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