Saturday, March 17, 2012

Blueberry Buttermilk Oatmeal Muffins


I found a recipe that looked good that required buttermilk. So I went out and bought some, and then promptly forgot what the recipe was for or where I found it. Anyone who knows me will not find this surprising!! Still, I was determined to put the buttermilk to good use. This muffin recipe, that I modified from, allwoed me to do so as well as try out my new silicone muffin tin and use up some more of my lentil puree in lieux of half the oil originally asked for. I love the muffin tin (thanks Kristin for suggesting I get one) The muffins came out so easily, without liners or being greased.


  • 1 cup quick-cooking oats
  • 1 cup buttermilk
  • 1 egg, beaten
  • 1/2 cup packed brown sugar
  • 2 tbsp vegetable oil
  • 1/4- 1/2 cup lentil puree (see how to make it here
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup blueberries

  • Directions

    In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar,oil and lentil puree. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full (or just use a silicone muffin tin, its wonderful!). Bake at 400F for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack.

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