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Triple Berry Oat Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 07 Jan 2023 20:43:47 -0800
* Exported from MasterCook *

                         Muffins, Triple Berry Oat

Recipe By     : Beth M
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Fruit
                 Muffins/Rolls                   Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                cup  all-purpose flour
      1/4           cup  whole wheat flour
   1                cup  rolled oats
      1/4           cup  brown sugar
      1/4           cup  white sugar
      1/2           tsp  salt
   1               Tbsp  baking powder
      1/4           tsp  cinnamon
   1                cup  milk
      1/4           cup  vegetable oil -- or canola oil
   2              large  eggs
   1                cup  frozen berries
                         OAT CRUMBLE TOPPING
   2               Tbsp  chilled butter
   2               Tbsp  brown sugar
      1/4           tsp  cinnamon

These big, moist, and fluffy Triple Berry Oat Muffins are a real 
treat for breakfast and boast the goodness of rolled oats.

Prep: 15 mins
Cook: 20 mins
Total: 35 mins

Prepare the oat crumble topping first, so it's ready to go on the 
muffins as soon as they're mixed. In a small bowl, combine the oats, 
butter, brown sugar, and cinnamon. Use your hands to massage the 
oats, brown sugar, and cinnamon, into the butter until it's evenly 
combined and clumpy. Refrigerate the mixture until you're ready to 
top the muffins.

Preheat the oven to 500F. In a large bowl, combine the all-purpose 
and whole wheat flours, oats, brown sugar, white sugar, salt, baking 
powder, and cinnamon. Stir well.

In a separate bowl, whisk together the milk, eggs, and oil.

Pour the whisked wet ingredients into the bowl with the dry 
ingredients. Stir just until they are combined, it doesn't need to be 
perfectly mixed. There may still be clumps and a few dry spots, but 
it's important to avoid over mixing.

Add the frozen berries to the mixture and gently fold in. Again, 
avoid over mixing because the berry juice will turn the muffins blueish grey.

Line eight muffin tin cups with paper liners, then fill each one to 
the top with the muffin batter (use more cups if needed, just make 
sure to fill to the top). Sprinkle the prepared oat crumble topping 
onto each muffin.

Transfer the muffin tin to the oven and immediately turn the heat 
down to 400F. Bake for 22 to 25 minutes, or until the muffins have 
risen into peaks, have cracked slightly, and are deep golden brown on 
top. Remove the muffins from the oven and the muffin tin (use a knife 
to loosen any parts that have spilled out over top) and allow them to cool.

   "Adapted from King Arthur Flour"
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Per Serving (excluding unknown items): 293 Calories; 13g Fat (39.0% 
calories from fat); 6g Protein; 39g Carbohydrate; 3g Dietary Fiber; 
65mg Cholesterol; 383mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.

NOTES : 2019 - 0211