I don’t usually post recipes, but these muffins are irresistible. Or maybe it’s just cold and I crave carbs. If you do, too, these are pretty healthy and delicious.
1/2 cup white flour
1/2 + cup whole wheat flour (I use a bit more than 1/2)
1/2 – cup quick cooking oats (I used a little less than 1/2 made up by the whole wheat above)
total 1 1/2 cups of flour-ish stuff
pinch of salt
1 1/2 teaspoon baking powder
1/2 – cup oil (I put in a little less than 1/2 cup of canola oil)
1/2 cup sugar (kids loved it, but next time I’ll try a bit less sugar; we use organic sugar, which has a nice texture as well as being healthier)
2 eggs (it would probably work with 1 egg too)
2/3 cup milk (I used 2% because that’s what lactose free organic milk comes in)
4 rounded (heapish) tablespoons of blueberry jam (the kind that is double fruit)
Okay, first mix the flour-ish stuff, salt and baking powder
In another bowl stirr in oil and sugar. it makes a nice slurry mix. Then mix in one egg at a time. After that add in millk slowly and stir.
Make a well in the dry stuff and pour in wet mixture. Stir. Add blueberry jam.
Makes 12 nice size muffins. Bake at 350 for 30ish minutes.
I started out with 25 minutes, they weren’t done. So I added another five minutes, then another three. I’m guessing that if I wasn’t opening and closing the oven, 30 minutes or so would do.