Ingredients
1 c. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 c. quick cooking oatmeal
1 c. fresh blueberries
1 c. buttermilk
1/4 c. oil
1/3 c. packed brown sugar
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In a medium bowl sift first 5 ingredients. Stir in oatmeal. Gently stir in blueberries. In a small bowl mix together buttermilk, brown sugar, oil and egg until blended. Add to dry ingredients, gently stir just until moistened. Spoon batter into 12 paper-lined muffin cups. Sprinkle with granulated sugar. Bake in 400° oven 20 to 25 minutes. Yields 12 muffins.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Rare blue mineral salt from Iran — finishing, cheese pairing, gift
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Rare blue mineral salt from Iran — finishing, cheese pairing, gift