Directions
Preheat oven to 400°F (200°C). Line 12 muffin cups with paper liners.
In a medium saucepan, combine Rogers Foods Porridge Oats Steel Cut Oat Blend* and lentils. Add water; bring to a boil. Cook for 2 to 3 minutes until oat blend and lentils are softened and mixture starts to thicken. Then remove mixture from heat, and set aside to cool for about 10 to 12 minutes.
In a large bowl, mix together Rogers Foods All Purpose Flour, brown sugar, baking powder, cinnamon, and salt.
Once the oat blend and lentils mixture has cooled to a lukewarm temperature, stir in milk, egg, and olive oil, then mix. Add this mixture to the dry ingredients along with blueberries; stir just until combined. Do not worry about getting all the lumps out of the batter.
Divide the batter evenly between the 12 muffin cups. Bake until pale golden and springy to the touch, 17 to 20 minutes. Let cool on a wire rack for a few minutes before removing muffins from pan.
*Recipe Option
Rogers Foods Oats & Healthy Grains can be substituted for the Porridge Oats Steel Cut Oat Blend.
Nutrients per Muffin:
| Steel Cut Oat Blend | Oats & Healthy Grains | ||
| Calories | 188 | 180 | |
| Fat | 5 g | 5 g | |
| Saturated Fat | 2.5 g | 2.5 g | |
| Trans Fat | 0.2 g | 0.2 g | |
| Omega-3 | 0.03 g | 0.03 g | |
| Sodium | 238 mg | 238 mg | |
| Carbohydrate | 31 g | 30 g | |
| Fibre | 3 g | 3 g | |
| Sugars | 15 g | 15 g | |
| Protein | 5 g | 4 g | |
| Potassium | 74 mg | 74 mg | |
| Vitamin A | 4% DV | 4% DV | |
| Vitamin C | 2% DV | 2% DV | |
| Iron | 10% DV | 10% DV | |
