Muffins
Mom’s Blueberry Muffins
| 1 cup (90 g) | oats |
| 1 cup (113 g) | whole wheat flour |
| 1/2 cup (60 g) | all purpose flour |
| 2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 tsp | salt |
| 1/4 cup (50 g) | brown sugar |
| 1 cup (227 g) | buttermilk |
| 1/4 cup (60 g) | orange juice |
| 2 tbsp (25 g) | canola oil |
| 1 | egg |
| 1 tsp | vanilla extract |
| 2 cup (~300 g) | blueberries |
| 1/4 cup (30g) | almonds, chopped |
| 1 TBSP | sugar (coarse, brown, or white) |
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Preheat oven to 400ºF
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Grind oats in blender. Add remaining dry ingredients and pulse to mix.
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Mix wet ingredients in a bowl. Stir in dry ingredients, and fold in blueberries.
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Combine almonds with 1 tbsp brown sugar. Spoon batter into muffin tins, top with almonds.
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Bake ~22 minutes.
Source:
Good Housekeeping Sep 2011 via Mom.
Generic Muffins
| sugar | 0.5-1 cup (plus sprinkle some on top) |
| honey | 0-1 TBSP |
| flour | 2 cups (226 g whole wheat; 240 g all purpose) |
| baking powder | 3 tsp (1 TBSP) |
| salt | 0.5 tsp |
| eggs | 1-2 |
| butter | 3-8 TBSP |
| yogurt or buttermilk | 0.75-1.5 cups |
Optional flavoring:
- poppy seed (2 TBSP)
- lemon zest and juice of 1 lemon
- vanilla
- blueberries
- flax seed
- nuts
- chocolate chips
Bake at 350-400 for 20-25 minutes