Home Page / Shop / Recipe List / Jen's Bio / About God / History / Subscribe / Contact
Milk and Honey Cookbook
Looking for cookbooks? Jennifer Cote's cookbook
and devotional,
From the Land of
Milk and Honey,
is available online at
Winepress Christian Books.
$13.95
When fresh blueberries are in season (and better yet, on sale), it's good to have some healthy recipes to use them in. We don't have to feel guilty if there's a bit of whole grain flour in the mix, right?
I substituted half oat flour for white flour. Why oat flour? Because I can get fresh-ground, whole grain flour at home in a flash, even without a flour grinder, just by whirling some of my organic oat meal into a powder in my blender/food processor. I love these blueberry muffins!
You can use regular milk if necessary, but yogurt is a nice addition; it adds a bit more leavening power to the mix, and a nice tang that balances the sweetness. Plus, a quart of plain yogurt keeps awhile. Good to use when making corn bread, or even for eating straight-up, with maple syrup on it. Much more versatile than flavored yogurts, and you can control the amount of sugar added.
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
- 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!