Who Knows the Blueberry Almond Oat Muffin Recipe from Stoneware Inspirations?

[jcwarr]

does anyone have this recipe? i need it asap and can't find it - i know the cookbook it's in - but do not have it!!
thank you for any help!!!!!

 

[kcjodih]

what cookbook is it in?

 

[kcjodih]

Never mind...I found it. Here you go!

Blueberry-Almond Oat Muffins


When filling the breadbasket at your next brunch, be sure to try all 3 delicious varieties of muffins that are offered here!

Prep time:15 min Bake time: 18-20 min

1 1/2 C all-purpose flour
1 C quick rolled oats
¾ C packed brown sugar
1 T baking powder ¼ t salt
1 C blueberries
1 T lemon zest
1 C milk
¼ C butter or margarine, melted
1 egg, lightly beaten
¼ C sliced almonds, coarsely chopped
Powdered sugar (optional)

1. Preheat oven to 425F. Spray Stoneware Muffin Pan with nonstick cooking Spray or line with paper liners.
2. Combine flour, oats, brown sugar, baking powder and salt in Stainless (2-qt.) Mixing Bowl; mix well. Stir in blueberries and lemon zest. Add milk, butter and egg; mix just until dry ingredients are moistened.
3. Using Large Scoop, scoop batter into muffin cups. Sprinkle almonds evenly over batter. Pressing down gently. Baked 18-20 minutes or until golden brown. Removed from oven to Stackable Cooling Rack. Cool 5 minutes; remove from pan. Sprinkle powdered sugar over muffins using Flour/Sugar Shaker, if desired. Serve warm.

Yield: 12 muffins

LIGHT Nutrients per serving: Calories 200, Total Fat 6 g, Saturated Fat 3g, Cholesterol 30 mg, Carbohydrate 33g, Protein 4 g, Sodium 220 mg, Fiber 2 g

Diabetic exchanges per serving: 2 starch, 1 fat (2 carb)

Variations: Carrot-Raisin Oat Muffins: Omit almonds. Add 1 t Pantry Cinnamon Plus Spice Blend to dry ingredients. Substitute 2/3 \c shredded carrots and 1/3 C raisins for the blueberries and omit lemon zest. Combine ingredients and scoops batter into muffin cups as directed in Steps 2 and 3. Using Small Scoop, place one rounded scoop of plain soft cream cheese or pineapple soft cream cheese spread on top of batter in each muffing cup. Top with pecan half, if desired. Bake as directed above.

Nutrients per serving: Calories 250, Total Fat 10g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 35g, Protein 5g, Sodium 270 mg, Fiber 2g

Diabetic exchanges per serving: 2 starch, 2 fat (2 carb)

Dutch Apple Oat Muffins: Omit almonds. Add 1 t Pantry Korintje Cinnamon to dry ingredients. Substitute 1 c chopped apple for the blueberries and omit lemon zest. Combine ingredients and scoop into muffin cups as directed in Steps 2 and 3. For streusel, combine ¼ C each flour, oats and brown sugar and 3 T melted butter or margarine; mix well. Sprinkle streusel evenly over batter in each muffin cup. Bake as directed above.

LIGHT Nutrients per serving: Calories 250, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 35 mg, Carbohydrate 40 mg, Protein 4 g, Sodium 240 mg, Fiber 2 g

Diabetic exchanges per serving: 1 starch, 1 ½ fruit, 1 ½ fat (2 ½ carb)

Cook’s Tips
Pumpkin pie spice can be substituted for the Cinnamon Plus Spice Blend and ground cinnamon can be substituted for the Korintje Cinnamon, if desired

To freeze Blueberry-Almond Oat Muffins and Dutch Apple Oat Muffins, cool completely after baking. Place in air-tight freezer container or resealable plastic freezer bag. Remove muffins one at a time and warm in microwave oven if desired. If you wish to freeze Carrot-Rasin Oat Muffins, Prepare without cream cheese topping.

The Lemon/Zester Scorer is the perfect tool for zesting any citrus fruit. It works best for this recipe if you zest with short strokes.

 

[jcwarr]

thank you!thank you so much!!!!

 

[dianevill]

They're goodThe muffins are really good. My avatar is a picture of my daughter and me making them for my HWC fundraiser .

Diane

 

[Kristyn]

those look wonderful.. i was just wondering what cookbook they're from since i'm doing a brunch in a few weeks and that would be perfect to make ahead of time.

 

[jcwarr]

muffinsi believe it was stoneware inspirations