I've been asked for this recipe several times, so it's making it on the blog as a simple way to share it with everyone. This started as a recipe from a Pampered Chef cookbook, but I've adapted it (as I seem to do with everything!). Sometimes it is healthier, sometimes less healthy- but always delicious. Here is our version:
Blueberry-Almond Wheat and Oat Muffins
2 cups wheat flour
1 cup all-purpose flour
1/2 cup brown sugar
2 cups rolled oats
2 Tbl. baking powder
1/2 tsp. salt
2 cups blueberries
2 Tbl. lemon zest
1/2 cup honey
2 cups milk
1/2 cup butter, melted
2 eggs, lightly beaten
1/2 cup chopped almonds
1. Preheat oven to 425. Prepare two muffin pans.
2. Combine flours, oats, sugar, baking powder and salt in a large bowl. Mix well. Stir in blueberries, zest, and honey. In a separate bowl, melt butter. Add milk and eggs to butter. Stir milk mixture into blueberry mixture, just until moistened.
3. Using a large scoop, scoop batter into muffin cups. Sprinkle almonds evenly over muffin batter, pressing down gently.
4. Bake for 18-20 minutes (or 10-13 minutes for mini-muffins). Allow to cool slightly before enjoying! (This made 16 large muffins and 24 minis for me today.)
2 comments:
sounds good. have you tried frozen blueberries? I'll have to make them with rice/oat flour but that's usually good for muffins. by the way coconut oil is great in muffins instead of the butter. it makes them super moist.
Mmm--those sounds delicious! I want to try a recipe in my Simply in Season cookbook for sunflower chip cookies. I'm sure you have tons of cookie recipes, but if they're good, I'll send it your way.
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