In Monday’s post, I wrote about the Camp Crook 125th Anniversary Cookbook sent by a friend. So today, I want to share a recipe from it for Blueberry Oat Muffins. The recipe was submitted by Rhonda Cordell. She’s a rancher who delivers calves Caesarean when necessary (no, she’s not a vet but you do what you gotta do in that country) and is also a fantastic cook, gardener, photographer, and seamstress.
I tried the recipe Saturday, when the blizzard was howling. We ate them with ham and bean soup for supper. Hiram pronounced it a perfect snowstorm meal. But don’t wait for another blizzard to try this recipe. It’s perfect for all sorts of weather!
Blueberry Oat Muffins
1/2 cup oatmeal 1/4 teaspoon soda
2/3 cup apple juice (I used cider) 1/4 teaspoon salt
1 1/2 cup flour 1/2 cup vegetable oil
1/2 cup sugar ( I would cut to 1/4 cup) 1 egg
1 1 /4 teaspoon baking powder 1 cup frozen blueberries
Preheat oven to 400 degrees. Line a muffin tin with paper liners. Mix oatmeal and apple juice together. Let sit for 10 minutes. Mix dry ingredients in a large bowl. In blender, mix egg and oil. (I whisked them vigorously with a wire whisk instead.) Add this to oatmeal/juice mixture and mix well. Stir frozen blueberries into dry ingredients. Add oatmeal/juice/egg/oil mixture to dry ingredients and stir until flour is moistened. (Do not over mix.) Spoon into muffin liners until 2/3 full.
Before baking, sprinkle muffins with 1 teaspoon of this mixture: 1/4 cup sugar, 1/2 teaspoon cinnamon, 1 teaspoon grated lemon peel. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Rhonda adds this note: Delicious! Can make large batches and freeze in Ziplock bags.
