Friday, July 13, 2012

Blueberry Oatmeal Muffins



Blueberry Oatmeal Muffins


Ingredients

 

  • 1 2/3 cups quick-cooking oats
  • 2/3 cup all-purpose flour 
  • 1/2 cup whole-wheat flour 
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup canola oil
  • 2 teaspoons grated lemon rind
  • 2 large eggs
  • 2 cups frozen blueberries and 2 tablespoons all-purpose flour OR 2 cups fresh blueberries
  • Cooking spray
  • 2 tablespoons granulated sugar

Preparation

  1. Preheat oven to 400°.
  2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. (I used my blender and pulsed it a few times, and it worked great.) Place in a large bowl.
  3. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
  4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
  5. Toss frozen berries with 2 tablespoons flour, and gently fold into batter. (If you are using fresh berries, you can skip tossing with flour.)  Spoon batter into 16 muffin cups coated with cooking spray; sprinkle sugar evenly over muffin. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

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