Oatmeal blueberry muffins

 

Oatmeal blueberry muffins

From  Betty Crocker’s “Whole Grains”

Ingredients
1 cup oatmeal
1 cup buttermilk
½ cup white flour
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
⅓ cup vegetable oil
½ cup packed brown sugar
1 egg, beaten
1 cup blueberries

Method

Preheat oven to 400 degrees. Line 12 regular-size muffin tins or grease them.

Put oatmeal in a small bowl and pour buttermilk over the top.

In a medium bowl, mix flours, baking soda, cinnamon and salt.

In a large bowl, whisk together oil, sugar and eggs. Stir in dry ingredients until moistened. Stir in buttermilk oatmeal mixture. Fold in blueberries.

Divide batter among muffin tins; a heaping 2-tablespoon measure worked pretty well. The muffins will be fairly full. Bake for 15 to 20 minutes until golden brown.

Rating: Plausibly healthy, reasonably tasty. Didn’t feel the need for butter, which is kind of a muffin litmus test.