Snacking

Blueberry Oat Wheat Muffins

If you’re looking for a filling morning on-the-go breakfast, these muffins are the best one’s we have made so far! And the difference is soaking the oats for 20 minutes in milk. It sounds like an annoying task, but honestly, it MAKES these muffins so fluffy and delish. Enjoy – both kids devoured them today!

Ingredients

  • 1 cup (240ml) Sassy Cow Milk
  • 1 cup (80g) old-fashioned whole rolled Quaker Oats
  • 1 and 1/4 cups (156g) wheat King Arthur Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground Penzeys cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1/2 cup (120ml) honey (or 1/2 cup sugar)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (190g) fresh or frozen blueberries (do not thaw)

 

Directions

    1. Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is what makes the muffins! Dont skip. You can, but the muffins will be flat.
    2. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
    3. Whisk the (DRY INGREDIENTS) flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside.
    4. Whisk the (WET INGREDIENTS) melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
    5. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired.
    6. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15 minutes.
    7. Cool on wire rack.

Yield is about 12. ENJOY! These can be stored in an air-tight container for 1 week, or pop into the fridge for 2 weeks. Don’t leave them out the open too long, blueberry molds quickly! Have a great week!

With love & light.

 

Advertisements
Brunch, Snacking, Travel

Blueberry Scones

Tomorrow morning marks the official start of 2019 “work” for us – school and activities start! Back to the routine. Our morning commute will be increasing by 5 minutes next month and we are going to be working on getting out the door a little earlier with the help of “car breakfast.”

I know.

Food in the car.

UGGG. The kids have these car trays that we use for snacking and activities and they do an amazzing job of catching crumbs. Typically, I just shake them out when we get to our destination. We’ll be using these for the days we eat in the car.

This week we have grapes, bananas, banana bread and blueberry scones as our “grab and go” items. The scones are amazing and you definately need to add them to your quick breakfast routine. Easy to make ahead and store in an air-tight container. I like these from Ikea.

Blueberry Scones

Ingredients

 

  • 4 cups all-purpose flour
  • 6 tablespoons sugar
  • 4-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons cold butter
  • 2 large eggs
  • 3/4 cup plus 2 tablespoons milk, divided
  • 1-1/2 cups fresh or frozen blueberries

Directions

  1. In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
  2. Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.