STEEL-CUT OATMEAL AND BLUEBERRY MUFFINS RECIPE - NYT COOKING
If you’re investing time in making steel-cut oatmeal for breakfast, you might as well make a little extra and try these healthy muffins with what’s left over. Most muffins sold in bakeries are just cupcakes in disguise, but these are moist, nourishing and a healthy source of whole grains. Even if you don’t think of yourself as a baker, these are easy and come together quickly — a second day breakfast off the first day’s work.
Provided by Martha Rose Shulman
Total Time 25 minutes
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
- Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
- Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.
Nutrition Facts : @context http//schema.org, Calories 200, UnsaturatedFatContent 5 grams, CarbohydrateContent 31 grams, FatContent 6 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 229 milligrams, SugarContent 7 grams, TransFatContent 0 grams
STEEL CUT OATS RECIPES MUFFINS RECIPES ALL YOU NEE…
If you’re investing time in making steel-cut oatmeal for breakfast, you might as well make a little extra and try these healthy muffins with what’s left over. Most muffins sold in bakeries are just cupcakes in disguise, but these are moist, nourishing and a healthy source of whole grains. Even if you don’t think of yourself as a baker, these are easy and come together quickly — a second day breakfast off the first day’s work.
Provided by Martha Rose Shulman
Total Time 25 minutes
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
- Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
- Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.
Nutrition Facts : Calories 200, CarbohydrateContent 31 grams, FatContent 6 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 229 milligrams, SugarContent 7 grams, TransFatContent 0 grams, UnsaturatedFatContent 5 grams
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