muffins | Pamela Toman

Blueberry Oat Muffins

We made this recipe twice in two days. Yes, it's that good. Not too sweet, great texture. (Also it can be made gluten-free by using Measure for Measure flour and certified oats, in a gluten-free kitchen.)

Flax milk works great. I haven't tried oat milk in this recipe because I've run into trouble with the chemistry of oat milk in breads.

Yield: 24 muffins (or two loaf-sized quick breads). (You'll definitely want so many -- store the extras in the freezer for later in the week.)

Ingredients	Step
	Preheat oven to 350 degrees.
	Grease 24 muffin cups, or use liners. (Liners are easier but you'll lose more muffin to them.)
270 g oats	Grind in food processor to create flour.
270 g (3 c.) oat flour 240 g (2 c.) AP flour 300 g (1½ c.) sugar 4 t. baking powder 1½ t. salt 1 t. cinnamon	Whisk dry ingredients together.
1½ c. milk, cold 6 eggs, room temperature ⅔ c. oil 2 t. vanilla	Whisk wet ingredients together.
4 T. oats 2 T. sugar ½ t. cinnamon	Stir topping together.
	Pour liquid into dry. Stir until there are still dry streaks.
1½ c. blueberries (8-10 oz. by weight)	Fold in until just combined.
	Spoon level ¼ cups into each muffin well.
	Sprinkle topping evenly over the muffins.
	Bake until toothpick test comes clean (lightly golden tops, perhaps 23-25 minutes).
	Cool on wire rack once cool enough to handle.

Source: Jonathan Brasil at King Arthur

Pumpkin Muffins

Multiple delicious pumpkin muffin recipes!

Option 1

A favorite, which makes 12 muffins or 2 greased+floured 8" loaf pans. Do not mix the cranberries with the dry ingredients (it will cause spotty flour to persist).

Ingredients	Step
	Preheat oven to 350 degrees.
2 eggs ½ c. oil 1 c. sugar 1 c. pumpkin	Combine in small bowl.
300 g (2¼ c.) flour 1 t. baking soda 1 t. cinnamon 1 t. nutmeg 1 t. ginger ½ t. salt	Combine in a large bowl.
	Pour liquid into dry and stir until just barely moistened, with lots of remaining flour streaks.
1 c. chopped cranberries	Stir in to batter until flour streaks are just gone.
	Pour into 12 lined muffin cups, two 8" loaf pans, or an 8x8" square pan. Bake until a toothpick inserted in center comes out clean (between 15-60 minutes, depending on shape).

Source: Sister Carol

Option 2

An alternative recipe, which I recall as greasier, though reviewing it I'm not sure why I have that sense. This one's spice profile includes cloves, which have a bit of a numbing effect:

Ingredients	Step
227 g pumpkin puree 1-2 eggs 90 g brown sugar 35 g oil 21 g molasses 2 t. cinnamon ½ t. cloves ½ t. ginger ½ t. salt ½ c. cranberries, dried (opt.) ½ c. nuts (opt.)	Combine wet ingredients and mix-ins in large bowl.
85 g AP flour 85 g wheat flour 1 t. baking powder ½ t. baking soda	Combine dry ingredients.
	Add dry ingredients to wet ingredients. Stir until just combined. Cover and let sit 30 minutes.
	Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin cups.
	Bake 12-20 minutes at 400 degrees, until toothpick comes out clean. Capsize the muffins to cool.

Source: King Arthur Flour, adjusted by me

Blueberry Muffins

Ingredients	Step
	Preheat oven to 400 degrees. Grease 12 small or 6 large muffin cups.
1¾ c. AP flour 2½ t. baking powder ½ t. salt ¼ t. nutmeg 1 t. cinnamon ½ c. sugar	Combine.
1 egg ¾ c. milk	Combine.
⅓ c. butter, melted egg mixture flour mixture	Stir until just blended.
1¼ c. blueberries	Stir in.
	Pour into muffin cups. Bake 16-20 minutes, until toothpick test passes.

Source: Mom

Nutrition: 169 calories per small muffin (3 g. protein, 6 g. fat, 25 g. carbs, 246 mg sodium)

Pamela Toman

Tag: muffins

Blueberry Oat Muffins

Pumpkin Muffins

Option 1

Option 2

Blueberry Muffins