If you've been a long-time reader of this blog, the recipe I am about to post will look familiar to you.
I originally posted this recipe in May when I first purchased jumbo muffin tins! Since then, I have dearly loved the jumbo muffins largely because they are so much easier to clean!
When we made these muffins this morning, I tried making them with 100% whole wheat, and used homemade granola for the topping, tried just one egg, and reduced the vanilla to enhance the lemon flavor.
Since things have been a little crazy around here with Frog Prince getting ready for a big interview, I haven't had time to type up my new recipes.... so I'll whet your appetite with this one.
Oatmeal Lemon Blueberry Muffins - Adapted from Quaker Oats
1 C white whole wheat flour
1/4-1/2 C brown sugar
1 T baking powder
1 1/2 C Oats (Either quick or old fashioned)
1 C milk
1 egg white, lightly beaten
2 T applesauce
1 tsp. grated lemon peel
1/2 tsp. vanilla
1 C fresh or frozen (do not thaw) blueberries
Combine the wheat flour, brown sugar, baking powder and oats in a large bowl.
In a separate bowl, mix the milk, lemon zest, vanilla, egg white and applesauce.
Then, mix together the wet and dry ingredients. After, gently fold in the blueberries.
Fill the muffin tins almost full, and sprinkle with granola.
Bake at 400 for 20-25 minutes, or until a toothpick comes out clean.