Once upon a time, I was a high school English teacher. Occasionally my students brought me gifts and one time, my exceptionally smart student, Leah, brought me some delicious blueberry muffins. My long-standing policy when I eat something delicious is to ask for the recipe. Leah got it from her new Swedish sister-in-law, and now I have Leah's hand copied recipe in my box.
Around here, we like muffins for breakfast. I have made these the night kitchen method, used frozen or defrosted blueberries, and even made them with sour cherries.
Oatmeal Blueberry Muffins - makes 12
Line a muffin tin with cupcake papers or grease the muffin tin cups.
Combine in a mixing bowl:
1/2 c. WW flour
1/4 c. white flour
1/2 c. oat bran or wheat germ
1 c. quick oats or rolled oats
1/2 c. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Add and stir just until combined:
1/3 c. oil
1/2 c. water
1 c. blueberries
Bake at 400 for 20 minutes. So good we eat them as is.
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