Is everyone up to speed with the almost-80-degree-weather in the middle of March? My enthusiasm is clearly through the roof. But really, I’m ecstatic. I wore a skirt today- without tights (which normally make me feel like I’m a packed sausage)- how could things get any better? Well, I also had a half school-day, and spent the afternoon wondering around the villages- west, east, and however many other there are- I lose track, with my friend Rachel. I’m trying to ward off the 40º weather that is in tomorrow’s forecast by making today last as long as possible.
Last week I made blueberry oatmeal muffins, which were, for such a healthy muffin, hearty, nutty and well, better than I expected. I usually never eat muffins because I don’t much care for feeling like I’ve eaten something like a giant hunk of cake in the morning, so these were the perfect solution- they have that distinct blueberry-muffin taste, but aren’t too cakey and buttery. Sure, they may not be as tasty as a real indulgent pastry from your local bakery, but they’re certainly much healthier, and satisfy that muffin craving.
Steel-Cut Oatmeal and Blueberry Muffins
from Martha Rose Schulman via The New York Times
yields 12 muffins
In case you may be wondering about what that thing is in the frying pan, I was uh, experimenting. Trying to help the the environment, I was determined to use the microwave less, and so I made my oatmeal for the recipe in a skillet. It was successful.
1 1/2 cups whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups buttermilk
1/4 cup canola oil
1/4 cup maple syrup
1 teaspoon vanilla
1 cup cooked steel-cut oats (I used regular oats)
1 cup blueberries tossed with 1 teaspoon flour
Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.