Delicious muffins filled with everything but the kitchen sink.

Hallooooo my Fellow Food Flingers. Welcome to Food! Friday! Today I have a lovely recipe for a muffin so healthy, so stuffed with nuggety bits of nuggety goodness, you could run a marathon after eating just one. For indeed, they are filled with everything but the kitchen sink.

Without further ado (which is a sacrifice, because you KNOW how much I love ado),

Kitchen Sink Muffins!

1 cup rolled oats

1 cup flour

1/2 cup brown sugar, packed (not in a suitcase. although if you do use a suitcase, make sure it's Louis Vitton.)

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

(have you noticed all these extra spaces in here? i did not give them permission to be here, and yet here they are. this blog does not respect me yet. but it will learn.)

1/4 cup finely chopped walnuts, toasted (that's just silly. "toasted." just chop them and stick them in. also, use pecans.)

1/3 cup raisins (owing to the anti-raisin faction in our home, we use craisins. except for today. today we use dried cherries, which i highly recommend. oh baby, oh baby.)

1/3 cup chopped dates (i know. but guess what? they melt away and disappear when they cook, imparting a lovely flavor without all that narsty date-ness.)

1 stick BUTTER, melted and cooled

1 cup buttermilk (or do like i do and never have it on hand. instead put about a tablespoon-sized splash of vinegar in a measuring cup, then add enough milk to equal 1 cup. it sours and it works fine.)

1/2 tsp vanilla extract

1 large egg, beaten (but i don't beat eggs. that's too violent. i persuade them.)

Procedure

–Preheat oven to 400 degrees fahrenheit, and grease a twelve-slot muffin tin (is there any other kind? is there a seven-slot somewhere?)

–Mix together the rolled oats, flour, brown sugar, salt, baking soda, baking powder, ~~walnuts~~ pecans, dates, and raisiny-things. In a separate bowl mix together the buttermilk, egg, vanilla, and butter.

–Pour the wet ingredients into the dry and stir together. That's it. (the original recipe gets its apron all in a bunch over not stirring too much so as to keep the muffins from developing too many gluten bonds, blah blah. i say, if the muffins want to bond, let them bond. it's a free country.)

–Spoon batter into muffin tin. There might even be enough to fill an additional 2 or 3-slot tin, if you've got it. If you don't, just make really big ones in the 12-slot-er. Bake for 15-20 minutes. Check with a toothpick. (or live on the dark side and don't.) Cool for a sec before removing to a rack. Or eat while warm because they're fabulous that way.

My kids love these. Tonight they had them for dinner because they snuck them and then weren't hungry for the lasagna. They'd be great for breakfast or as a snack, too.

Now, the pics!