Steel Cut Oat and Flax Muffins

There are many recipes available for oatmeal muffins but I wanted to come up with one that uses steel cut oats. I find that type of oats to be more satisfying than rolled oats, and certainly keeps you feeling full much longer. In addition, I like the nutty, slightly chewy texture that it imparts to whatever it's used to make. Preparing the steel cut oats takes longer than rolled oats as they do require a lengthy cooking time on the stove top but the result is worth it. I have made the addition of molasses optional but use it if you prefer a dark oatmeal muffin.
Ingredients
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon salt
2 tablespoons flax meal
2 tablespoons dry shredded unsweetened coconut
1/4 cup dried sour cherries (or cranberries)
1 egg
1/3 cup half and half (or skimmed milk if you are diet conscious)
1/2 cup Greek style yogurt
1/2 cup dark brown sugar
1/3 cup shortening
1/2 cup steel cut oats, uncooked
4 cups water
1 teaspoon orange extract or 1/2 tablespoon freshly grated orange zest
1-2 tablespoons molasses (optional, depending on preference)
Directions
1. Bring the water to a boil then add the steel cut oats. Cook slowly for about 1/2 hour until the oats are soft but not mushy.
2. While the oats are cooking, mix the flour, baking powder, baking soda, salt, dried coconut, flax meal, and cherries in a separate bowl. Set aside.
3. When the oats are cooked, drain using a sieve and set aside to cool. Discard the water used to cook the oats.
4. Preheat oven to 400 degrees Fahrenheit.
5. In a bowl, place the shortening, yogurt, brown sugar, egg, orange extract, molasses (if using), and milk. Whisk all together until blended.
6. Add the dry ingredients all at once and mix with a wooden spoon until just moistened, and the mixture comes together. Don't over mix or take too long with this stage.
7. Fill 10 foil, paper lined muffin cups ( I use the jumbo size) about 2/3 full. Bake in oven for 20-25 minutes until tops are brown and a cake tester inserted into the muffin comes out clean.
8. Remove from oven, cool and store in an airtight container. The muffins may also be frozen for longer storage. To reheat the frozen muffins, I move them from the freezer and allow to thaw in the refrigerator overnight. I then warm them up in the microwave.