Muffins are the quick bread-of-choice around here. In the winter, I'll leave the oven door open afterwards, to warm up the kitchen; in the summer a 20-minute baking time won't heat up the house. With my flours and grains kept in gallon glass jars and various measuring cups for scoops, it's easy to just scoop and mix, and have hot muffins in 30 minutes or less.
Last night, for dinner, we had sausage-stuffed squash. There was enough room in the pan to roast a little butternut squash along with the two Carnival squash we had for dinner, so I had some fresh mashed squash to make breakfast muffins this morning.
This is a great whole-grains recipe and is endlessly adaptive. It can be a sweet breakfast bread or a savory dinner muffin depending on what you have on-hand. I'm always changing up the fruit (or vegetable, as the case may be), the herbs or spices, and the extra add-in(s), which is why I just call them my Anything Oatbran Muffins.
Anything Oatbran Muffins (12 muffins)
1⅓ cup oat bran
1 cup rolled oats
¾ cup flour (I used whole wheat pastry flour)
½ cup sugar (white, packed brown, raw, whatever you've got)
1 tablespoon baking powder
up to 3 teaspoons herbs or spices (today I used 2 t pumpkin pie spice + a bit more cinnamon)
¾ cup fruit puree (I mashed up the squash and didn't have quite enough so made up the difference with some applesauce)
2 tablespoons oil (I substituted more applesauce)
1¼ cup milk (I used buttermilk)
½ cup chopped nuts or dried fruit (I added a handful of raisins; sometimes I'll add both nuts and fruit, or fresh corn kernels, or whatever else sounds good at the time)
Preheat oven to 400º, grease or non-stick spray muffin pan. Mix dry ingredients together. Mix wet ingredients together in a large measuring cup. Stir wet into dry, just until moistened. Stir in the extra add-in(s). Divide among 12 muffin cups (cups will be almost full, but that's ok). Bake 20-25 minutes, and try to cool on a rack before your husband burns his mouth snatching one up as soon as it's out of the pan.