Wednesday, March 16, 2016

Best Muffins EVER!

Blueberry Steel Cut Oat Muffins
1 cup Rogers Steel Cut Porridge Oats
1 cup water, boiling
3/4 cup buttermilk
1/3 cup butter, melted
1 large egg
1 tsp vanilla extract
3/4 cup packed brown sugar
1 1/4 cups Rogers All Purpose Flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup blueberries (if frozen, do not thaw)
* I used frozen mixed berries (blackberries, raspberries and blueberries)

Pour boiling water over steel cut porridge oats in a bowl; stir. Let stand 10 minutes or longer if you have time. Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin with  nonstick spray.
In a medium bowl, combine steel cut porridge oats, buttermilk, melted butter, egg, vanilla extract and brown sugar.
In a separate large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Stir in blueberries to coat. Add wet ingredients to flour mixture, stirring until just combined (do not overwork the batter). Spoon batter into muffin cups and bake 20-25 minutes, until tops spring back lightly when touched. Cool slightly in muffin tin before transferring to racks to cool completely.
 Nutritional Information per 1 muffin

 204 calories, 6 g fat, 3 g saturated fat, 0 mg cholesterol, 248 mg sodium, 32 g carbohydrate, 2 g fiber, 14 g sugars, 5 g protein.

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