I haven’t posted a recipe in a while but I HAVE been cooking and baking a lot. 🙂
Today is no exception. On the menu: Slow-Cooker Veggie Beet Borscht (new recipe from my upcoming cookbook), Bread Machine Rye and Fennel Bread (also from my upcoming cookbook) and Pineapple Cupcakes.
I’m getting hungry just typing this LOL. 😉
I’ve also been on a bit of a “muffin kick” .
I bought some wonderful organic blueberries at our local food co-op recently and made up a batch of yummy blueberry muffins.
These are from my cookbook: Not Just for Vegetarians and they include the goodness of oat bran in them.
Adding coconut to top them is an idea I got from another muffin recipe. You can skip this step if you don’t like coconut. But it does add a nice crunchy topping, without the calories of streusel- types of toppings, with extra sugar, butter….
See following page for complete recipe.
What’s your fav muffin and if possible, do include a link to the recipe!
Happy Weekend and Happy Baking! 🙂
Oat Bran Blueberry Muffins
Makes 10 large muffins.
1 C. oat bran
1 C. unbleached white flour
2 teas. baking powder
1/2 teas. sea salt
2 large eggs, beaten
1/2 C. raw sugar (add a bit more if you like but don’t overdo, the blueberries add sweetness too)
1 1/4 C. buttermilk
1/4 C. vegetable oil
1 C. fresh or frozen (thaw, rinse and drain first) blueberries
1/2 C. chopped pecans (opt.)
1/2 C. shredded unsweetened coconut (opt. for topping)
Preheat oven to 400F. Thoroughly grease or (paper) line muffin tin and set aside.
In a large bowl, combine the first 4 dry ingredients.
In a small bowl, beat together all remaining ingredients except the blueberries, nuts and coconut.
Gently stir the blueberries and pecans into the first dry mixture to coat them (this keeps them from settling at bottom of muffins). Add the liquid mixture and stir just to combine. DON’T over-mix or your muffins will be tough.
Spoon batter in prepared muffin tins, filling about 2/3 full. Sprinkle with coconut if using.
Bake 20-25 minutes until toothpick inserted in center of muffin comes out clean. Reduce heat to 375F. after first 10 minutes if muffins are browning too fast.
Allow to cool 5 minutes before removing from muffin tins.
Oat Bran Blueberry Muffins, adapted from the original recipe in:
Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.