Subj : 12/19 Oatmeal Muffins - 5
To   : All
From : Dave Drum
Date : Wed Dec 18 2024 08:45 pm

MMMMM----   Recipe via Meal-Master (tm) v8.06

     Title: Blueberry Oatmeal Muffins
Categories: Cakes, Grains, Fruits, Spices
      Yield: 12 muffins

      1 c  (240ml) milk
      1 c  (85g) old-fashioned whole
           - rolled oats
  1 1/4 c  (156g) A-P flour (spooned &
           - leveled)
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Ground cinnamon
    1/2 ts Salt
    1/2 c  (113g) unsalted butter;
           - melted, slightly cooled
   1/2 c  (170g) honey
     1 lg Egg; room temp
     1 ts Pure vanilla extract
     1 c  (140g) blueberries; see note
          - if using frozen

 Combine milk and oats. Set aside for 20 minutes so the
 oats puff up and soak up some moisture. This is crucial
 to the recipe! (I usually melt the butter now so it has
 a few minutes to cool.) Don’t do this the night before
 as that’s too long for soaking. If you find the oats
 haven’t soaked up any moisture after 20 minutes, give it
 a stir and wait 10 more minutes.

 Set oven @ 425ºF/218ºC.

 Spray a 12-count muffin pan with nonstick spray or use
 cupcake liners.

 Whisk the flour, baking powder, baking soda, cinnamon,
 and salt together in a large bowl until combined. Set
 aside. Whisk the melted butter, honey, egg, and vanilla
 extract together in a medium bowl until combined. Pour
 the wet ingredients into the dry ingredients, stir a few
 times, then add the soaked oats (milk included, do not
 drain) and blueberries. Fold everything together gently
 just until combined.

 Spoon the batter into liners, filling them all the way
 to the top. Top with oats and a light sprinkle of
 coconut sugar, if desired. Bake for 5 minutes at 425
 then, keeping the muffins in the oven, reduce the oven
 temperature to 350°F (177°C). Bake for an additional
 16-17 minutes or until a toothpick inserted in the
 center comes out clean. The total time these muffins
 take in the oven is about 22-23 minutes, give or take.
 (For mini muffins, bake 11-13 minutes at 350°F (177°C).)
 Allow the muffins to cool for 5 minutes in the muffin
 pan, then transfer to a wire rack to continue cooling.

 Muffins stay fresh covered at room temperature for a few
 days, then transfer to the fridge for up to 1 week.

 BERRIES: If using frozen berries, do not thaw and reduce
 the milk down to 3/4 cup (180ml). Frozen berries give
 off so much moisture and the muffins taste a little too
 wet. Reducing the milk helps. No other changes to the
 recipe ingredients or instructions.

 By: Sally McKenney

 RECIPE FROM: https://sallysbakingaddiction.com

 Uncle Dirty Dave's Archives

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