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Category: Muffins
Prep Time: Cook Time: Total Time:
1 2/3 cups quick-cooking oats
2/3 cup flour
1/2 cup whole wheat flour
3/4 cup packed light brown sugar
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 cups buttermilk
1/4 cup canola oil
2 tsp grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tbsp lour
Cooking spray
2 tbsp sugar
Preheat oven to 400.
Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl. Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
Toss berries with 2 tbsp flour, and gently fold them into the batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tbsp granulated sugar. 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. Serve warm or at room temperature.
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BLUEBERRY OATMEAL MUFFINS
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Category: Muffins
Prep Time: Cook Time: Total Time:
1 2/3 cups quick-cooking oats
2/3 cup flour
1/2 cup whole wheat flour
3/4 cup packed light brown sugar
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 cups buttermilk
1/4 cup canola oil
2 tsp grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tbsp lour
Cooking spray
2 tbsp sugar
Preheat oven to 400.
Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl. Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
Toss berries with 2 tbsp flour, and gently fold them into the batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tbsp granulated sugar. 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. Serve warm or at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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