Tomorrow is Little Shack's snack day. Once or twice a month it is our responsibility to bring in the snack for the class. Luckily, there are only ten kids in the class so I don't have to feel like I just want to buy a bulk box of triscuits and a jar of no name jam to throw at them to avoid spending a ton of dough. I usually try to bake something to make up for the times when I get really busy and either forget snack altogether (like I did two weeks ago) or have to run out and buy a bag of clementines and box of crackers on the way to school in the morning.
Since I have spent the morning cooking anyway and the kitchen is a disaster, it was the perfect time to whip up some muffins. I wanted to use oatmeal and the only fruit I have in the house is a box of frozen blueberries so clearly I was going to make some blueberry oatmeal muffins.
I found this recipe and thought it sounded pretty good and got to work. My only change was to replace 1/2 cup of the flour with whole wheat and I sprinkled some sugar/cinnamon and oats on the tops of the muffins before baking.
1 cup all purpose unbleached flour
1/2 cups whole wheat flour
3/4 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar 1 beaten egg
3/4 cup milk
1/4 cup cooking oil
1/2 teaspoon vanilla
3/4 cup fresh or frozen blueberries
sugar cinnamon and a couple of tbls of rolled oats for the tops
Preheat the oven to 400F, either grease a 12 cup muffin tin or use paper liners (I almost always use the liners) and set aside.
Mix together all the ingredients from the flour down to the salt in a large bowl.
In another bowl mix the egg, sugar, milk, oil and vanilla and then dump the wet ingredients into the bowl with the flour. Stir it all together until just combined - don't forget that muffin batter is supposed to be a bit lumpy so don't over stir.
Gently fold in the berries and then divide the batter up amongst the 12 muffin tins. Sprinkle a bit of sugar cinnamon and some rolled oats onto the top of each muffin before putting them into the oven to bake.
Bake for 16 to 18 minutes for regular sized muffins or 10 to 12 minutes for mini muffins. Cool them in the tin for at least five minutes before removing them.
These are pretty tasty little muffins and I think they are a good snack for the kids. With only 1/2 cup of brown sugar divided amongst 12 muffins there is less than 1/2 of a tbls of sugar per muffin. The blueberries help add a bit more sweetness. There is also that 1/2 cup of whole wheat flour in there as well so it's really a pretty all right choice for a mid morning snack, in my book.