A delicious and hearty twist on a classic muffin recipe.
Ingredients
¼ cup flour
¾ cup wheat flour
2⅓ cups quick-cooking oats plus a couple of handfuls for a topping
½ raw honey (local is best) OR raw sugar
3 tbsp. wheat germ (for added protein)
1½ tsp cinnamon
1½ tsp baking soda
½ tsp salt
1 cup buttermilk or 1 cup milk and 1 tsp. lemon juice
½ cup vegetable oil
1 egg
1 cup blueberries
Instructions
Preheat oven to 375 degrees and line your muffin pan with paper cups or spray.
Combine all your dry ingredients in a large bowl - flour, wheat flour, oats, sugars, wheat germ, cinnamon, baking soda and salt).
In a small bowl, whip the egg with a fork and add the rest of the wet ingredients (buttermilk and oil). Stir to combine and then add to the dry ingredients.
Combine all the ingredients using either a fork or a hand mixer.
Pour in ½ cup boiling water (to begin cooking the oats), stir and set aside for 5 minutes.
Gently stir in the blueberries.
Spoon the batter into the pan and sprinkle oats on the top of each muffin.
Bake for 15-20 minutes, or until golden brown and a toothpick inserted in the middle of a muffin comes out clean.
Cool for 5 to 10 minutes in the pan on a wire rack, then take out and continue cooling.
Eat with a tall glass of milk and enjoy with your precious little ones!
Makes about 1 dozen muffins.
Recipe by Inner Child Fun at https://innerchildfun.com/2013/04/blueberry-wheat-and-oat-muffins-recipe.html