Muffins, Blueberry (But Good Base For Other Flavors) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Blueberry muffins w/ options for other flavorings/types. Nutrition analysis is for 1 blueberry muffin. Ingredients:
4 cups flour, all purpose |
2 cups oats, old fashioned |
1 1/2 cups sugar, turbinado |
2 tsp baking powder |
1/2 tsp baking soda |
1 tsp salt |
4 eggs, large |
1 cup apple sauce (or vegetable oil) |
1 cup buttermilk |
2 tsp vanilla |
2 cups blueberries |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare a muffin pan w/ muffin liners and spray w/ vegetable spray.
3. In a large mixing bowl, mix the dry ingredients well.
4. In a separate bowl wisk the wet ingredients.
5. Pour wet ingredients into the dry ingredients, mix.
6. Add Blueberries (fresh or frozen) and fold in. Overbeating will result in chewy muffin.
7. Fill each muffin well to the top creating a mound, about 1/4 cup per muffin.
8. Bake 20-25 minutes, til toothpick comes out clean.
9. Optional flavors, instead of blueberries:
10. any fresh or frozen fruit (about 2 cups berries, peaches, mango, ...)
11. 1 cup pumpkin or mashed sweet potatoes, reduce oil and buttermilk by 1/4 cup each, and add 1 tsp cinnamon to dry ingredients.
12. Use applesauce for lower fat muffins.
13. Replace vanilla w/ almond extract and add 3 TBL poppyseeds for almond poppyseed muffins
14. Add 2 tsp flaxseed or 1/4 cup wheat germ.
15. Add 2 cups shredded carrot or zucchini and 1 tsp cinnamon
16. Carrot cake muffins, add 1 cup shredded carrot, 1/2 cup crushed pineapple, 1/2 cup coconut flakes - and add cinnamon to dry ingredients.
17. 2 cups fresh or frozen cranberries and replace vanilla with orange extract
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