My oldest and I LOVE all things bread. My husband and second really don't care for bread-type items. In my attempt to make our foods healthier I started making bread items with whole wheat flour and/or oats.
I was unable to take pictures of each step of this process as my camera was out of commission for nearly a month. But this is a simple recipe, and I use it as a make-ahead meal of sorts. I make my own muffin mix with this. Since my daughter is allergic to eggs, I use a powdered egg substitute in the mix, but I will include directions for doing this with a real egg instead. These muffins come out very moist, and usually don't last a whole day around here!
I grab one mixing bowl and 4 containers (I think they may be 3c containers, but it doesn't say on the bottom). I mix up one batch in the mixing bowl and then put the ingredients for four other batches in each of the four containers.
Oatmeal Blueberry Muffins
- 1 1/4 cups quick cooking oats
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 t Ener-G egg replacer
- 1 cup milk
- 2 T warm water
- 1/4 cup vegetable oil
- 1 cup blueberries, rinsed and drained
Note: I usually use closer to two cups of berries. :)
Note: I often use 1/2 whole wheat flour, 1/2 all-purpose--it does make the muffins more dense.
- Combine oats, flour, sugar, baking powder, egg replacer, and salt.
- Mix in milk, water, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
- Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.
And apparently there are still issues with my camera. Anyway, I label the container with instructions for what needs mixed, what temp to bake, and how long.