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Blueberry Muffins

As quick and easy recipes go, this one's not too involved. Processing the oats into a whole grain flour takes just a moment, and you can use the processor to mix the other dry ingredients in with the oat flour. Dump that and the blueberries into the wet ingredients, stir just lightly, and you're about done.  Eat these fresh out of the oven. Or rewarm in toaster oven a few minutes to refresh. Makes 1 dozen. 


Ingredients:     
  • 1 egg    
  • 3/4 c. yogurt    
  • 1/2 c. olive oil (or vegetable oil) 
  • 1 1/2 c. quick-cooking oats, ground    
  • 1/3 c. sugar    
  • 1 c. flour    
  • 1 tsp. salt    
  • 1 TBS. baking powder    
  • 1 1/2 c. fresh blueberries (or 1 c. frozen)    
  • 1-2 TBS. sugar for topping 

Let egg and yogurt get to room temperature for better baking. Into metal bowl, add: > 1 egg, stirred 

To egg in bowl, add: > 3/4 c. yogurt (or substitute milk) > 1/2 c. olive oil 

To a food processor or blender, add and process into a powder: > 1 1/2 c. quick-cooking oats (or substitute 1 c. white flour) 

To food processor, add the remaining dry ingredients: > 1/3 c. sugar > 1 c. white flour  (or whole wheat) > 1 tsp. salt > 1 TBS. baking powder 

Add a bit of olive oil to the bottoms of a 12-muffin tin. Mix the dry ingredients and the blueberries into the wet mix, stirring lightly just until mixed. If it seems too dry, add 2 TBS. water. (I had one thick batch of yogurt, which seemed to need the extra liquid.) Fill the 12-muffin tin with batter, and sprinkle 1-2 TBS. sugar on top. Bake at 400 degrees for 20 minutes or so, until golden. Eat warm!


Favorite Quotes

1 Timothy 4:8 :

"For physical training is of some value, but godliness has value for all things, holding promise for both the present life and the life to come."