Oatmeal Pecan Muffins

Here I go again with the healthy baking. I started a new job this week that I actually have to commute to. So my goal is going to be to bake some more wholesome snacks I can grab and go in the morning. And to start with we have oatmeal pecan muffins with some dried currants thrown in.



While these are on the healthier side they're still made with a bunch of brown sugar (delicious) and while it's not butter, there's a lot of oil in there... But definitely make them! They're yummy! Here it goes:

Oatmeal Pecan Muffins
Adapted from Divine Baking
Yields around 1 1/2 dozen regular size muffins

2 cups flour
1 cup oatmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
2 eggs
1/2 cup oil
1 1/2 cups yogurt
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup dried currants (or raisins, or other dried fruit. or optional!)

1. Preheat oven to 350 degrees and line muffin pan with papers. Or, coat the muffin pan with cooking spray, your choice.
   
2. Mix together flour, oatmeal, baking powder, baking soda, salt, brown sugar, cinnamon and ground cloves in a large bowl and set aside.
3. In a mixer combine eggs, oil, yogurt and vanilla. Slowly mix in dry ingredients.
4. Stir in pecans and currants.
5. Spoon into lined or unlined muffin pan. Bake for 20 minutes.
6. Cool in pan on wire rack before turning out.
7. Store in air tight container at room temperature.