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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