Light and Fruity Oatmeal Gems

By Grandmax4

Ingredients

• 2 cups large flake rolled oats
• 2 cups buttermilk*
• 2 cups whole wheat flour
• 3 tsp. baking powder
• 1 tsp. baking soda
• 3/4 cup sugar (or sugar
• substitute)
• 1 cup Unsweetened
• Applesauce
• 2 eggs
• 1 cup frozen berries,
• (unthawed), cut into small
• chunks if required.
• make your own buttermilk
• by adding a healthy squeeze
• of lemon to a cup of milk and let
• sit a few minutes until you see
• curdles.

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 375°F. Lightly grease 12 muffin tins with
oil or butter.

2. Place oats in a small bowl, pour in buttermilk (make
buttermilk by adding a generous squeeze of lemon into
your milk. I use skim milk to keep the fat content down.)

3. Let sit at room temperature until the milk is absorbed
into into the oats from 30 minutes to 1 hour.

4. In a large bowl combine flour, baking powder, baking
soda, and sugar. Stir in oat/buttermilk mixture,
applesauce and eggs, and mix well.

5. Add your fruit. I keep frozen berries on hand in my
freezer. Blueberries work well, but if you have the mixed
variety with larger berries (i.e. strawberries), cut them
into smaller pieces. I find that using frozen fruit adds
a bit more moisture into the muffins as the fruit thaws
while baking.

6. Scoop into muffin tins. Chef’s tip: use a large L cup
ice cream scoop which is fast, and gives you consistent
measurement.

7. Bake for 30 minutes, until a toothpick inserted into
the centre of the muffin comes out clean.