Friday night used to be about heading out after working and having (at least one too many) drinks with friends, getting home sleepy and happy and then sleeping til 10am the next day. Now Friday night is about getting foodNURDling fed and to bed, making something for myself and, if I’m not too gassed, making muffins for our Saturday morning breakfast at 8am. I’ve made a number of variations on the maple oatmeal muffins and wanted to test out something a little different…also, I was out of oatmeal. I did, however, have fruit and sour cream. I can make something of this, I figured! Since I had already planned to make cinnamon apple oatmeal in the slow cooker, I tossed blueberries into the muffin batter and the results were delish. You could use any fruit your little muffin-baking heart desires: apple, peach, raspberry, strawberry, etc. The results are fluffy and springy muffins on the inside with crisp tops that will be snarfled up by everyone who gets their paws on them.
Makes 12
Ingredients
2 c all-purpose flour
3 ts baking powder
1/2 ts baking soda
1/2 ts salt
1 ts cinnamon
1 c sugar
2 eggs
1 c sour cream
1/4 c butter, melted
1 c fruit (berries, peeled & chopped apples/peaches, etc.)
Directions
1. Preheat the oven to 400F and line your muffin tins with cups or butter.
2. In a large bowl, combine the dry ingredients (flour – cinnamon). In a smaller bowl, combine the wet ingredients (sugar – butter).
3. Make a well in the centre of the dry ingredients and pour in the contents of the second bowl. You may find that the batter is a bit dry. If so, feel free to add a little milk or more sour cream. When everything is almost combined, add in your fruit and finish.
4. Spoon out the batter into the muffin tins and bake for 20 minutes.
5. Allow to cool 10 minutes and then dig in!
Food Nurd 
Getting old sucks, but at least we’re getting well fed!