June 26, 2010

Blueberry Oatmeal Muffins

I was reading other people’s blogs the other day when I came across a great blog I’ve never heard of! It’s called Cowgirl Chef. After reading her bio, she was a journalist from Texas, who moved to Paris a few years ago, started cooking Tex Mex there and is now running a cooking school in Paris! How fun is that? After browsing the recipe categories, I saw this under the breakfast heading and I had blueberries in my freezer, so I was going to make these! I did change a few things up, but they were probably the best blueberry muffins I’ve ever had. It was like they were from a Bed & Breakfast or something! Her recipe said it made 16 muffins, I made 6 jumbo muffins and the rest of the batter I made blueberry bread!

Each Jumbo Muffin is only 197 calories, 6 grams fat, 2 grams fiber, 31 carbs, and 4 grams of protein

Blueberry Oatmeal Muffins (Adapted from Cooking Light Magazine) From www.cowgirlchef.com

*My changes are in bold
INGREDIENTS
1 2/3 cups quick cooking oats
2/3 cup all-purpose flour
½ cup wheat flour (I just used all purpose flour, didn’t have wheat flour)
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon sea salt (I just used regular salt)
¾ cup brown sugar, packed (I didn’t pack it down)
1 ½ cups buttermilk (I didn’t have buttermilk, so I used skim milk with 1 TB. Apple cider vinegar, let stand 5 minutes)
¼ cup canola oil
2 large eggs
2 teaspoons lemon zest (appx. 1 lemon) (I didn’t have any of that)
2 cups blueberries (fresh or frozen)
2 tablespoons granulated cane sugar (I put brown sugar on top)
I also added ½ cup ground flax seed
WHAT YOU DO
Preheat oven to 400.
1. Place oats in food processor; pulse 5-6 times until oats resemble coarse meal. Place in a large bowl.
2. Sift flours, baking powder, baking soda, salt and cinnamon together and add to oats. Stir until combined
3. Add brown sugar, buttermilk, canola oil, lemon zest, and eggs. Stir just until combined.
4. Gently fold in blueberries.
5. Spoon batter into 16 muffin cups; sprinkle each with a bit of granulated sugar. (I made 6 jumbo muffins and 1 loaf of bread) Bake for 20 minutes or until muffins spring back when touched lightly in the center. Remove from pans immediately. Place on a wire rack.