Apron Strings to Diamond Rings: 'Morning Glory!' Blueberry Oatmeal Muffins

Tuesday, September 20, 2011

'Morning Glory!' Blueberry Oatmeal Muffins

Since beginning Graduate School two weeks ago I've learned two very important things: eat before you go to class, and take food with you. Classes start at 5:30 and end at 8:30, but with commuting the whole process usually takes up about 4.5 hours of my evening. So last night, since my 'vacation' started, I planned on making some blueberry muffins before class to take with me. I try to make bites like those healthier because, really, it's like eating a cupcake or a donut with the amount of sugar that's in them. So I found this great recipe on Cooking Light for Blueberry Oatmeal Muffins. It got rave reviews so into the kitchen I went to test it out. Here's the recipe, but I also added some flaxseed meal to make it a bit healthier. They're fantastic! I'm calling them 'Morning Glory!' Blueberry Oatmeal Muffins because they are a perfect start to the day. Enjoy!

Ingredients:

1 2/3 cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2 33/100 ounces whole-wheat flour (about 1/2 cup)
1/2 c flaxseed meal (optional)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar

Preparation

1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

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How I Started Cooking

I am no professional chef, nor have I even taken professional cooking or baking classes. I create my dishes from the heart, reading and researching a combination of recipes, putting that knowledge to use and either developing my own recipe or amending one I have read. My love for working in the kitchen began when I was very little, watching my mom bake and cook. In high school I received the opportunity to take two semesters of cooking classes with a wonderful teacher. She is the woman who taught me how to make chicken broth from scratch, properly measure flour and most importantly, read every recipe at least once through before beginning. This is not to say that my mother didn't have a substantial role in my quest to conquer the kitchen. My mother is the one who let me go wild in the kitchen, throwing random ingredients from the pantry into a bowl just to call it 'peanut butter cookies' because they contained peanut butter. That was when I learned that if it contains flour, it most likely has to be baked. Thanks Mom!