Monday, October 15, 2007

Recipe Review: Oatmeal Chocolate Chip Blueberry Muffins

"I'm going to make muffins."
"The recipe with the cranberries you've had open on your browser all week?"
"I won't be eating them."
"Cranberries don't belong in food. Muffins with blueberries and chocolate chips are better."
"That sounds pretty good, actually."
"I still won't eat them, though, because they have oats."

Oatmeal Chocolate Chip Blueberry Muffins
Adapted from Coconut & Lime
  • 1 1/4 c flour
  • 1 c buttermilk
  • 1 c old fashioned oats
  • 1/3 c canola oil
  • 1/3 c dark brown sugar
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/2 t ground nutmeg
  • chocolate chips
  • dried blueberries

1. Preheat oven to 350 F. Line or grease and flour one 12 well muffin tin.

2. In a large bowl, mix together the oatmeal, egg, oil, buttermilk, and sugar. After it is thoroughly mixed, add in the flour, salt, nutmeg, baking powder, and baking soda. Stir to combine. Fold in the remainder of the package of dried blueberries you have been snacking on all afternoon. Add enough chocolate chips so that the batter looks well-studded.

3. Divide evenly among the 12 muffin wells. Bake 15-20 minutes, or until a toothpick inserted in the center of the center muffin comes out clean. Cool on a wire rack, serve.

As long as you aren't completely against oats, these are really delicious muffins. The ones I brought to school today disappeared quickly. Bringing food is definitely a good way to make friends.

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