OATMEAL BLUEBERRY MUFFIN TOPS

Being a parent of a little toddler, I have become an avid reader of anything parent-child related. I just read really out of curiousity and if I learn a thing or two great! I don't necessarily take everything at face value, but the one section I do pay close attention to in parent magazines is definitely the food-recipe section. They usually have great nutritional ideas for kids, and I am one person that will try it and see if my kid will like. If it brings a smile to her face, and I get a mouth opened wide for the next bite I know it's clearly a winner! Hey we all know, kids will never open their mouths for something that they hate. This recipe is one of those "winner" recipes. Now although this recipe is geared towards kids I think it's a fantastic easy recipe for those adults that are always on the go in the morning. Grab a glass of milk (or coffee in my case hehe) and have a couple of these and you're ready for the day. My husband's co-workers certainly liked! So here it is folks, give these a try today!

Adapted from the Oatmeal Muffin Tops recipe in the ParentsCanada Magazine (August/September 2011 issue)

Makes about 18 muffin tops

Preheat the oven to 350 degrees F

Baking time: 14-16 minutes

Ingredients:
  • 1-1/2 cups old fashioned large flake oats
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 large egg
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, melted
  • 2 tbsp canola oil or extra virgin olive oil
  • 2 tsp pure vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1 cup fresh or frozen blueberries (OR 1/2 cup raisins)

1. In a large bowl, stir together the oats, buttermilk, and milk and let it sit for an hour. You can also do this ahead of time, and cover and refrigerate overnight. Preheat the oven to 350 F, and line a large baking sheet with parchment paper.

2. In the same bowl, add in the egg, brown sugar, butter, oil and vanilla extract to the oat mixture. Stir until just combined. Make sure not to overmix.

3. In a small bowl, combine the two flours, baking powder, baking soda, and salt. Then add it to the oat mixture and stir until almost combined. Add in the berries or raisins and stir until just combined.

4. Drop the muffin batter in large spoonfuls (or use an ice cream scoop for equal measurement) onto the lined baking sheet. Allow plenty of space between them to spread while baking. Place it into the oven and bake for 14-16 minutes, until golden and slightly springy to the touch. Enjoy warm or cooled to room temp.

Cook's Tip: Since there are fresh berries in the muffin tops, these won't last long! So I recommend storing these in an airtight container for no more than 2-3 days. You can place it into the fridge and reheat slightly to serve warm.




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