I don’t think I’ve ever seen children eat something good for them (shhh, don’t tell) SO fast. 4 children each had at least 2 of these over the course of a morning. And they were super simple to mix up, too.
(from Cooking Light, August 2010)
1 2/3c oats
2/3c all-purpose flour
1/2c whole-wheat flour
3/4c packed light brown sugar
2t ground cinnamon
1t baking powder
1t baking soda
1 1/2c low-fat buttermilk (OK, I was out of buttermilk, milk, etc, so I used yogurt that I had on hand. It was fairly runny, so not a whole lot different than the consistency of buttermilk and it worked really well.)
1/4c canola oil
2t grated lemon rind (skipped this as I was out, but would probably have been yummy)
2 large eggs
2c frozen or fresh blueberries
1. preheat oven to 400*
2. pulse oats in food processor and put them in a large bowl
3. add dry ingredients
4. add wet ingredients; stir until moist
5. add blueberries (if using frozen ones, toss them in 2T flour first, so they don’t mush up and turn the muffins purple) and fold gently
6. spoon into muffin tin (original recipe says it’ll make 16, but mine made more like 22) and bake at 400* for 20m or until the muffins spring back when touched. Remove immediately and let cool on a rack.
OK, as I typed this up, the children each at 2 more. They’re almost gone. They’re that good.