Berry & Oatmeal Muffins

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I’m not sure why, but it’s been almost impossible to get out of bed the past few mornings. No, it’s not depression, just my immense hatred of being awake before 6 a.m. I’ve never claimed to be a morning person and even on a good day I press the snooze button at least twice before even considering getting out of bed. But recently hitting that glorious button that gives me 9 more minutes of sleep has been pressed countless times. Before I know it I have less than 15 minutes to wake up, shower, get ready, and head out the front door to battle traffic and get to work on time.

While I should be making a bigger effort to eat breakfast, I’ve recently been in the position where I have to chose between brushing my teeth and eating a bowl of fruit and yogurt since I only have time for one… and since I take my personal dental hygiene seriously (and don’t want to scare off coworkers with bad breath) it’s a pretty easy choice to make. And since my lack of breakfast means I’m ravenous long before lunch, I usually grab something quick and easy at a store or cafe. While my local coffee establishment has some truly tasty pastries, it can be hard to justify spending three or four bucks a day on a pastry. My solution? Make something that’s easily portable, relatively healthy, and something that will stay fresh for a few days…. and I decided on muffins…

Berry & Oatmeal Muffins

Adapted from King Arthur Flour; makes 12 muffins

  • 1 1/2 cups rolled oats (not the instant kind)
  • 3/4 cup flour
  • 1/2 cup whole-wheat flour
  • 1/4 cup granulated sugar
  • 1/4 cup lightly packed brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder (yes, a tablespoon, not teaspoon)
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup berries (I used raspberries, but blueberries, blackberries, or chopped strawberries would also work)

Preheat your oven to 500°F. Lighltly grease a muffin tin.
Place oats, flours, sugars, salt, and baking powder in a large bowl. Mix together with a whisk. 

In a small to medium sized mixing bowl, add milk, oil, eggs, and vanilla; lightly whisk.
Pour wet ingredients into dry ingredients and mix with a whisk until just barely combined. Gently fold in berries. 

Fill cups of a lightly greased muffin tin three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F. Bake for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out with just a few moist crumbs. Let cool in muffin tins for 15 minutes before removing and letting cool completely. Muffins will last, wrapped and at room temperature, for 3-4 days.

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One response to “Berry & Oatmeal Muffins”

  1. MyNinjaNaan says :

    What an awesome portable breakfast! I have some oats that I need to use up, and this would make a great muffin for me and the rambunctious toddler. I think I’ll try strawberries or blackberries 🙂

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