I love to bake, sweet or savory (though I haven't ventured to bread, yet. it's on the list!), big or small, party or simple homemade treats, I love it all.
I have always gotten stuck in a rut with savory cooking and have never really enjoyed the daily grind of figuring out what to buy, cook, and eat. Yet another reason why I married the perfect man for me, he does all (well, most) of the cooking and I'm free to make the stuff that I really enjoy. Listen up ladies, this is a fantastic arrangement! I get gourmet-quality food (yes, Nick is that great in the kitchen) and he gets sweet treats in return :)
Here's a recipe I tried this week:
Oatmeal Flax Blueberry Muffins from Pinch of Yum
The recipe is in her blog post, but I reposted a screen shot below. (Not sure how easy it is to read, but it serves as reference nonetheless)
I set out to find a recipe for Blueberry Oatmeal Muffins because the blueberries have looked so delicious lately and I was craving something hearty and oatmeal-y. When I saw Pinch of Yum show up in the Google results, I knew it would be a great one to try since I had read and heard about Pinch of Yum in the past. Fast forward a few hours, and these puppies were sitting on my counter :)
|love to find recipes that only require the pantry!|
|soaking the oats|
|fresh blueberries, dry ingredient mixture, soaked oats|
|batter ready to go in the pan, sans blueberries|
|filled muffin cups with and without crumb topping.|
I doubled the recipe to get 12 muffins so we could both eat them for breakfast this week. I added brewer's yeast (about 2 tbsp.), on top of the flax, since I figure if it's in the pantry it never hurts to add in a little extra nutrition :) Also, when you're breastfeeding it's always nice to hide some galactagogues in your recipes :) Flax and brewer's yeast are both milk boosters, plus they are both really good for you, so double the nutrition points! Oatmeal is also a galactagogue so these muffins (with my addition of yeast) are a trifecta of milk boosting yumminess for breastfeeding mothers who want to increase or keep up their milk supply. *there is conflicting evidence that any of these things will truly make a difference in your milk supply but, I think, there is enough anecdotal evidence to support trying them. They're not going to hurt you and they'll only add extra nutrients to the recipe, so why not, right? :)
The only things I needed to buy for these muffins were the blueberries and fresh confectioner's sugar since I'm kind of a weirdo about old confectioner's sugar. I swear it can make the whole recipe taste like stale, weird, plastic bag. We eat a lot of oatmeal, so we already had that (I would recommend either raw, rolled oats or steel cut oats) and I already had the basics (flour, baking powder, etc.). I also keep brown sugar, ground flaxmeal, and brewer's yeast in the house, making this recipe a quick Monday night experiment. I used milk with vinegar instead of buttermilk (we hate buying buttermilk for one recipe and watching it go bad in the fridge). I also added some lemon juice to the glaze since I think lemon and blueberry is a match made in heaven and I wanted some acidity to complement the heartiness of the oats and flax.
There's a lot of hand mixing in the recipe and I found myself wishing Alden was just a little older so he could have helped me. I'm sure kids would get a kick out of getting their hands gooey in the kitchen!
Yummy but not what I was looking for. If you expect these muffins to be sweet, cakey and light like a typical blueberry muffin, you'll be disappointed. I wanted something with a little more heft, which is why I looked for something with oatmeal, but these were just a little too hefty. As an afternoon snack, perfect, for breakfast, not so much (for me anyway). I do think they are delicious and a much more nutritious version than the giant sugar-soaked muffins you can grab at Starbucks or the grocery store, they just weren't what I was in the mood for this time. I will probably try them again, maybe with cranberries in the fall, when the weather calls for a sturdy little snack :)
Things I'd change next time:
more glaze per muffin, the lemon flavor got lost; use real buttermilk, I think it might affect the texture of the oats; try cranberries instead of blueberries; maybe up the flour and decrease the oats to try for a cake-ier feel. Also, I used paper cups that I had in my cabinet to save me some flouring & buttering time but the paper cups end up moist after being stored. Next time I would cook them directly in the pan.
Thanks to Pinch of Yum for the inspiration!
much love, L&N