kumquat oat muffins

These aren't super-sweet, but they are a nice wholegrain oat breakfast muffin. If you like them sweeter, add 1/4 cup extra brown sugar.

Yield: 12 muffins

Ingredients:
1 cup kumquat preserves (or 1 cup kumquats, halved & deseeded, then pulsed in food processor with 1/2 cup sugar)
1/2 cup sugar
1/4 cup brown sugar
2 TBSP canola oil
2 eggs
1/2 cup milk
1 TBSP vanilla
1 cup flour
1/2 cup whole wheat pastry flour
1 cup instant rolled oats
1 TBSP baking powder
Pinch of salt
1 TBSP cinnamon

Preparation:

1. Preheat oven to 400F.
2. Mix dry ingredients.
3. Mix wet ingredients.
4. Add dry ingredients to the wet ingredients and fold until just moistened.
5. Pour into greased muffin molds
6. Bake at 400F 10-15 minutes, or until toothpick comes out clean.

Adapted from Wholegrain Kumquat Muffins.