Prep Time: 30 mins
Cook time: 25 mins
Serves: 12 muffins
Steel-Cut Oatmeal and Blueberry MuffinsEdit
By MARTHA ROSE SHULMANEdit
Make more oatmeal than you need for breakfast, and use the leftovers in these moist, nourishing muffins.
Yield: Twelve muffins, depending on the size of your muffin tins.
Advance preparation: 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.
Nutritional information per muffin (based on 12 muffin yield): 197 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 32 milligrams cholesterol; 30 grams carbohydrates; 3 grams dietary fiber; 310 milligrams sodium; 6 grams protein
1 1/2 cups whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups buttermilk
1/4 cup canola oil
1/4 cup maple syrup
1 teaspoon vanilla
1 cup cooked steel-cut oats
1 cup blueberries tossed with 1 teaspoon flour
- needs more sugar or maple syrup
- consider adding cinnamon or nutmeg
- runs over 12 regular sizes of muffins
1. Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
2. 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.
3. 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.