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Blueberry-Oatmeal Muffins

Source: Burt Wolf's Table
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  45 Minutes
  Makes 2 dozen muffins
RECIPE INGREDIENTS
2 cups rolled oats
2 cups fresh orange juice
Grated zest of 1 orange
2 cups whole-wheat flour
1/2 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon salt
10 tablespoons (1 1/4 sticks) butter or margarine, at room temperature
1 cup light brown sugar, packed
2 eggs
2 teaspoons vanilla extract
1/4 cup molasses
2 cups frozen blueberries or fresh blueberries, stemmed and washed
DIRECTIONS
Preheat the oven to 350 degrees F. Place paper cupcake liners into two 12-cup muffin tins. (If you don’t have paper liners, lightly butter the muffin cups.)


In a mixing bowl, combine the oats, orange juice, and orange zest.


On a sheet of wax paper, combine both of the flours, the baking soda, baking powder, and salt.


In the large bowl of an electric mixer, cream together the butter and sugar until thoroughly mixed. Add the eggs and mix well. Add the oat mixture and mix. Gradually add the dry ingredients. Beat in the vanilla and the molasses.


Add the blueberries and gently fold them in by hand. Divide the batter among the muffin cups, filling them about three-quarters full.


Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffins on a wire rack.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 dozen muffins
Calories: 168
Fat. Total: 6g
Fiber: 2g
Carbohydrates, Total: 26g
Sodium: 426mg
% Cal. from Fat: 32%
Cholesterol: 31mg
Protein: 3g
Spotlight Recipe Review See all 3 reviews »

Rating: 1
by: Ann Reviewed: 08/16/2010
Fabulous
My whole family loved these muffins. I love using the whole wheat flour and rolled oats for healthy eating. I only used 3/4 Tbl of the salt and could have still used less I'm sure. We also used Montana Huckleberries in place of the blueberries and they were divine. My first dozen were a little flat so I filled the muffin cups on the second pan and they are much better. A recipe I will be sure to repeat!!
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