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1/3 cup unsalted butter
1 cup blueberries
1/3 cup vegetable oil
1 cup dried cranberries, raisins or dates
1 cup applesauce
Extra oats and blueberries for garnish
3 cups old fashioned rolled oats
3/4 cup honey
2 cups whole wheat pastry flour
2 eggs
1 cup bran
1 cup milk or buttermilk
1/2 cup sesame seeds
1 tbsp lemon zest
1 tbsp Rumford Reduced Sodium Baking Powder
1 tbsp orange zest
1/2 tsp Clabber Girl Baking Soda
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Preheat the oven to 375° F. Spray two muffin pans with cooking spray, then set aside.
Stir together the oats, flour, bran, sesame seeds, baking powder, baking soda and salt. Cut in the butter, then the oil and applesauce, until the mixture resembles coarse crumbs.
In a separate bowl, mix together the honey, eggs, milk and zests. Make a well in the center of the dry ingredients and add the wet ingredients.
Stir dough mixture with a wooden spoon until the batter pulls together. Gently fold in berries. The batter will thicken as it sits for a few minutes and the liquids are absorbed. Scoop the batter into muffin tins. Sprinkle oats and blueberries on top of batter and press them down gently.
Bake at 375° F. for about 22 minutes or until a toothpick inserted in muffin center comes out clean. Cool on a rack.
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1/3 cup unsalted butter
1 cup blueberries
1/3 cup vegetable oil
1 cup dried cranberries, raisins or dates
1 cup applesauce
Extra oats and blueberries for garnish
3 cups old fashioned rolled oats
3/4 cup honey
2 cups whole wheat pastry flour
2 eggs
1 cup bran
1 cup milk or buttermilk
1/2 cup sesame seeds
1 tbsp lemon zest
1 tbsp Rumford Reduced Sodium Baking Powder
1 tbsp orange zest
1/2 tsp Clabber Girl Baking Soda
“
Preheat the oven to 375° F. Spray two muffin pans with cooking spray, then set aside.
Stir together the oats, flour, bran, sesame seeds, baking powder, baking soda and salt. Cut in the butter, then the oil and applesauce, until the mixture resembles coarse crumbs.
In a separate bowl, mix together the honey, eggs, milk and zests. Make a well in the center of the dry ingredients and add the wet ingredients.
Stir dough mixture with a wooden spoon until the batter pulls together. Gently fold in berries. The batter will thicken as it sits for a few minutes and the liquids are absorbed. Scoop the batter into muffin tins. Sprinkle oats and blueberries on top of batter and press them down gently.
Bake at 375° F. for about 22 minutes or until a toothpick inserted in muffin center comes out clean. Cool on a rack.
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