BLUEBERRY OAT MUFFINS
2 cups blueberries + 2 tbsp. all purpose flour
¾ cups oats + 1 ½ cups all purpose flour
2 tsp. baking powder
1 cup sugar
1 tsp. salt
½ cup cold butter, cut into cubes
1 ½ tbsp. grated lemon rind
2/3 cup milk
1 egg
topping: 1 ½ tbsp. sugar + 2 tsp. cinnamon
Preheat oven to 400 degrees F. Prepare 16 muffin cups. Washed blueberries
and toss with flour, set aside.
In a food processor fitted with steel blade, process
oats to a coarse powder. Sift flour, baking powder, sugar and salt together
into a large bowl and add oat powder to mix in well. Add in butter and, using
pastry cutter, work butter into flour until mixture resembles coarse meal. Add grated rind and blueberries. Beat egg
slightly, add milk and mix well. Stir egg and milk into flour mixture, mixing
batter until just combined. Fill muffins cups 2/3 full with batter.
Combine topping ingredients and use a spoon to sprinkle
topping on top of each muffin.
Bake 20 to 25 minutes, or until muffins are puffed and
golden.
BANANA-OATMEAL MINI MUFFINS
dry ingredients:
2 cups all
purpose flour + 1 cup quick-cooking oatmeal
1 cup packed
brown sugar
½ cup
sweetened flaked coconut
1 tsp. each baking
powder & baking soda
½ tsp. each
salt & freshly grated nutmeg
1 ½ cups (about 3) mashed ripe banana
2 eggs
1/3 cup butter, melted
Preheat oven to 375 degrees F. Prepare 24 mini muffin
cups.
Sift dry ingredients into a large bowl. In a separate bowl, combine eggs, butter and
mashed bananas. Add this mixture into the flour mixture all at once and mix in
until batter is just combined. Spoon
batter into prepared muffin cups.
Bake 12 to 15 minutes or until tested done.
No comments:
Post a Comment