Continuing our morning meal focus this week, I'm offering a quick and clever muffin recipe. Born of both muffins and scones, these treats are packed with lots of dried fruit and nuts. Best served warm with butter or jam as suggested toppings, they make an excellent addition to breakfast or brunch, though alongside tea in the afternoon is lovely as well.
As is often the case with muffins, I like making a batch of these, cooling them entirely, and popping them in a freezer bag in the freezer. Then, when I'm in the mood for muffins, I can either thaw them on the counter overnight or just pop one in the microwave for 30 seconds for a warm muffin whenever the feeling strikes! This is particularly helpful when I want to have a muffin and some fresh fruit for a quick weekday breakfast.
You can also add these to any breakfast buffet for a great flavor and texture boost. They play well with most all morning standards, including eggs, sausage, bacon, fruit, and - of course - coffee and orange juice.
Fruit and Nut Scone Muffins
- 2 c. all-purpose flour
- 3 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 egg - beaten
- ¼ c. honey
- 1 c. buttermilk
- ¼ c. melted coconut oil
- ½ c. dried fruit (like raisins, dates, cranberries, or blueberries)
- ½ c. chopped walnuts
Preheat the oven to 400° F. Add paper liners to the muffin tin and set aside.
Sift the dry ingredients (flour, baking powder, baking soda, and salt) into a large mixing bowl. Stir the dry ingredients to blend thoroughly.
In a separate bowl, beat the egg with the honey and buttermilk.
Add the egg mixture to the dry ingredients.
Add the melted coconut oil and mix it thoroughly.
If you’re using dates, chop the whole dates into small pieces.
Stir in the dried fruit and nuts.
Fill each muffin liner about ⅔ full. Bake for 12-15 minutes.
- Yields: 12-16 muffins
- Preparation Time: 20 minutes