YIELD: 12 Muffins
PREP TIME:
BAKE TIME: 20-25 minutes

Ingredients

1 cup Rogers STEEL CUT PORRIDGE OATS
1 cup water, boiling
3/4 cup buttermilk
1/3 cup butter, melted
1 large egg
1 tsp vanilla extract
3/4 cup packed brown sugar
1 1/4 cups ROGERS ALL PURPOSE FLOUR
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup blueberries (if frozen, do not thaw)

Directions

Pour boiling water over steel cut porridge oats in a bowl; stir and cover with a plate. Let stand 10 minutes, then spread out over plate and transfer to freezer for 10 minutes to cool to room temperature.

Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by lining with papers or coating with nonstick spray.

In a medium bowl, combine steel cut porridge oats, buttermilk, melted butter, egg, vanilla extract and brown sugar.

In a separate large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Stir in blueberries to coat. Add wet ingredients to flour mixture, stirring until just combined (do not overwork the batter). Spoon batter into muffin cups and bake 20-25 minutes, until tops spring back lightly when touched. Cool slightly in muffin tin before transferring to racks to cool completely.

Recipe & photo by Jennifer Hill.

Nutritional Information

Per Blueberry Steel Cut Oat Muffins

Nutrition information per 1 muffin: 204 calories, 6 g fat, 3 g saturated fat, 0 mg cholesterol, 248 mg sodium, 32 g carbohydrate, 2 g fibre, 14 g sugars, 5 g protein.

Related Recipes