That being said, they lacked just a little pizazz. I can't quite put my finger on it. More vanilla? Some cinnamon? The oatmeal background made a nice neutral-ness for the delicious blueberries, but what if you are making these in California where you can't get East Coast blueberries? Then what? I think go with adding some cinnamon.
The good news about these were that they had great texture and felt healthy as they went down, so you will probably at least enjoy eating them no matter what. I am likely to make these again, with modification.
Complete recipe by Martha Rose Shulman here: http://www.nytimes.com/2011/03/04/health/nutrition/04recipehealth.html?_r=1&ref=recipesforhealth
Ingredients:
1 1/2 cups whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/3 cups buttermilk
1/4 cup canola oil
1/4 cup maple syrup
1 teaspoon vanilla
1 cup cooked steel-cut oats (I used 1/2 cup dry oats with 1 cup water to make my oatmeal)
1 cup blueberries tossed with 1 teaspoon flour
Directions:
1. Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
2. Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
3. Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.
Yield: Twelve muffins, depending on the size of your muffin tins.
Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
Nutritional information per muffin (based on 12 muffin yield): 197 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 32 milligrams cholesterol; 30 grams carbohydrates; 3 grams dietary fiber; 310 milligrams sodium; 6 grams protein
1 comment:
I made these for breakfast this morning. I used all AP flour because I didn't have any whole-wheat flour on hand, regular oatmeal, and added a heaping half-tsp of cinnamon and a quarter-tsp of nutmeg. I still found them somewhat lacking in oomph, as you described.
Using the steel cut oats instead of regular oatmeal would certainly give them a more interesting texture.
Perhaps if you use regular oatmeal the salt content should be bumped up to 3/4 tsp.
Adding some lemon zest, as I have seen in other blueberry muffin recipes might provide the desired zing.
But I think I will probably try using melted butter instead of oil if I make these again.
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