Oatmeal Blueberry Muffins
Ingredients:
DRY |
2 cups | 500 mL | whole wheat flour |
1 cup | 250 mL | wheat germ |
6 tsp | 30 mL | baking powder |
1 tsp | 5 mL | baking soda |
1 tsp | 5 mL | salt |
WET |
2 cups | 500 mL | oats |
4 cups | 1000 mL | water |
1 cup | 250 mL | vegetable oil |
4 | 4 | eggs |
1 cup | 250 ml | brown sugar |
2 tsp | 10 mL | vanilla extract |
EXTRA |
2 cups | 500 mL | frozen blueberries |
Instructions:
- Mix the oats and water in a large microwavable bowl.
- Cook the oats and water mixture in a microwave at full power for 5 minutes.
- Allow the cooked oats to cool for another 5 minutes. The will continue to cook during this time, so don't skip this step.
- Separately, mix the dry ingredients. You can do this while the oats are cooling.
- After the cooked oats have cooled, mix in the remaining wet ingredients.
- Add the "dry" mixture to "wet" mixture.
- Mix in the blueberries. Do not mix too hard or too long or you will crush the blueberries. Mixing with a large spoon by hand is better than mixing with beaters.
- Spoon the batter into muffin cups. Fill them mostly full; they will rise but not a lot.
- Bake at 400°F (205°C) for 20 minutes.
- When they are done, dump them out onto cookie racks to cool. If you leave them in the muffin cups, they may get a bit soggy.
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