Sunday, March 13, 2011

Steel Cut Oatmeal and Blueberry Muffins

I have been really into the NY Times Recipes for Health lately.  Recently, the week's recipes were whole-grain muffins.  The main article was posted, along with the first recipe, the day before the rest - and I was so excited to see those recipes, I kept checking back until they appeared!  I happened to have some extra cooked steel-cut oats in the fridge, so I started with the Steel Cut Oatmeal and Blueberry Muffins.

I used frozen blueberries and didn't bother tossing them with flour as suggested.  I think next time I will try it, though, as the berries smeared the batter with purple streaks.  The muffins weren't very sweet.  I like them this way, and I think with fresh Jersey blueberries in the summer, they will be perfect.  Ken wanted more sugar in them, though.  I think they would be a nice side to an omelet or similar savory breakfast.  Next time I will also try to eliminate the 1 cup of all purpose flour that is included in the batter, although they did rise beautifully and form nice domed tops, but it's worth a shot.  This is a great recipe for when you cook steel-cut oats for the whole week but get sick of them by Friday - the leftovers can just be stirred into the muffin batter!

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