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OATMEAL
Level 2
Steel-Cut Oatmeal & Blueberry Muffins
Yield: 12 muffins, depending on size of muffin tin
From cookbook writer Martha Rose Shulman,
author of "The Very Best of Recipes for Health"
Says, Shulman: “Make more oatmeal than you need for breakfast, and use the leftovers in these moist, nourishing muffins.” That goes for any wrinkly blueberries you might have around as well.
1½ whole-wheat flour
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 eggs
1 1/3 cups buttermilk
¼ cup canola oil
¼ cup maple syrup
1 tsp. vanilla
1 cup once cooked steel-cut oats
1 cup past peak blueberries tossed with 1 tsp. flour
- Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
- Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
- Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.
Storage tip: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
