Saturday, March 30, 2013

Whole-Grain Blueberry Muffins

A trick I realized when  making this recipe: If you don't have buttermilk you can substitute the same amount of milk with two drops of lemon essential oil. These whole-grain muffins were eaten in minutes.

Whole-Grain Blueberry Muffins
1 3/4 cups old-fashioned rolled oats
1 cup whole wheat flour
3 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 large eggs
3/4 cup wildflower honey
1/4 cup vegetable oil
2 tsp. vanilla extract
1 1/2 cups milk
2 drops lemon essential oil
1 1/2 cups blueberries

Preheat oven to 400.

In food processor or blender, pulse oats until resemble coarse meal.

In a large bowl, whisk flour, cinnamon, oats, baking powder, baking soda and salt.

In a cup mix milk and lemon essential oil.

In another bowl, mix eggs, honey, oil and vanilla until well blended. Mix in milk. Fold into flour mixture. Fold in berries.

Divide batter into muffin cups. Bake 18-23 minutes.

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