A dense hearty muffin - feel free to substitute the blueberries for your favourite fruit.
1 cup rolled oats
1 cup buttermilk or sour milk
1 cup brown sugar
1 egg
1/4 cup vegetable oil
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup fresh or frozen blueberries
Preheat oven to 375 degrees F. Pour buttermilk over rolled oats in a medium sized bowl. If other than quick cooking kind is used, let stand for 15 to 20 minutes. Add sugar, egg and oil. Beat well. Sift flour, salt, baking powder and baking soda together. Blend with oat mixture. Fold in blueberries. Spoon into greased or paper-lined muffin cups. Bake until golden, about 30 minutes. Makes 1 dozen large muffins.
No comments:
Post a Comment