Oatmeal Muffins

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"Dear dashboard,
I've never been a big fan of oatmeal, but I feel a bit guilty about not eating it. Do you have any recipes for breakfast foods made with oatmeal that don't taste like hot cereal? —Ellen Lasky, via email

A: January's the perfect time to add good-for-you oatmeal to everything from pancakes to cookies. Or try these muffins, which you can freeze, well wrapped, for up to two months.

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  • 12

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 1/3 cups quick-cooking oats, plus 1/2 cup for topping
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 Tbsp wheat germ
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1/3 cup boiling water
  • 1 cup blueberries

Preparation

Step 1

Preheat oven to 375 F.

Spritz a 12-cup muffin pan with cooking spray or line with paper liners. In a large bowl, combine flours, oats, walnuts, sugars, wheat germ, cinnamon, baking soda, and salt.

Add buttermilk, oil, and egg. Beat just to combine.

Pour in water and set aside for 5 minutes. Stir in blueberries.

Spoon batter into muffin cups. Sprinkle with remaining oats. Bake for 20 minutes or until a toothpick inserted into center of muffin comes out clean. Cool in pan for 10 minutes. Turn out onto a wire rack to finish cooling.


Nutritional Information:
Per muffin
310 calories
41 g carbohydrates
6 g protein
15 g fat
15 mg cholesterol
280 mg sodium
3 g fiber

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