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milk old fashioned oats unbleached all-purpose flour whole wheat flour brown sugar baking powder baking soda ground cinnamon salt butter, melted and cooled large eggs blueberries (fresh or frozen)
Preheat oven to 425°F. Prepare a 12-muffin baking tin with non-stick spray or line with paper baking cups, and set aside.
Combine the milk and oats and set aside to soak for 15 minutes, or until the oats are slightly puffed and have absorbed some of the moisture from the milk. Don't oversoak because they will be mushy.
In a separate bowl, whisk together the flours, brown sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center of the mixture and set it aside.
Once the oats have soaked in the milk, stir in the slightly cooled melted butter, and eggs. Add to the flour mixture and stir until just moistened but without any dry flour streaks. Fold in the blueberries.
Spoon the batter into prepared muffin cups. If you want the muffins a bit sweater, as they are mildly sweet, sprinkle additional brown sugar on top of each muffin followed by a sprinkling of dry old fashioned oats.
Bake for 5 minutes at 425 degrees F. Without opening the oven, reduce the oven temperature to 350 degrees F and bake for an additional 13 to 15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out mostly clean.
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