These muffins aren’t at all like the cakey blueberry muffins from your local coffee shop. They have a nice texture and a wholesome, grainy flavor. Better yet, your child will get lots of fruit in each muffin.
Ingredients
- ⅔ cup rolled oats
- ½ cup low-fat milk
- ¼ cup cornmeal
- ¾ cup whole wheat flour
- ¼ cup unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Rounded 1/4 teaspoon salt
- 2 large or extra-large eggs
- ¼ cup mild honey, like clover
- ½ cup buttermilk
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- 1 heaped cup blueberries (a 6-ounce box)
- Nutritional Information
Nutritional analysis per serving (12 servings)
155 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 3 grams protein; 31 milligrams cholesterol; 198 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Twelve muffins
Preparation
- Preheat the oven to 400 degrees with a rack in the middle. Oil 12 muffin cups. Combine the oats and milk in a bowl, and let sit for 15 minutes, until the oats have softened.
- Sift together the cornmeal, whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
- In a medium bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla. Quickly whisk in the flour, then fold in the oats and the blueberries. Combine well.
- Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then remove and cool on a rack.
- Advance preparation: These will be good for a couple of days, and they freeze well. Thaw overnight or in the microwave. Martha Rose Shulman can be reached at martha-rose-shulman.com.
1 hour
Dining and Cooking