jcwarr
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Who Knows the Blueberry Almond Oat Muffin Recipe from Stoneware Inspirations?
- Thread starter jcwarr
- Start date
Click For Summary
Discussion Overview
The thread centers around a request for the Blueberry Almond Oat Muffin recipe from the Stoneware Inspirations cookbook. Participants engage in sharing the recipe and discussing its origin, as well as expressing their experiences with the muffins.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant expresses urgency in finding the recipe, indicating they know the cookbook but do not have it.
- Another participant asks for clarification on which cookbook the recipe is from.
- A participant shares the complete recipe for the Blueberry Almond Oat Muffins, including ingredients and preparation steps.
- One participant, identifying as a consultant, mentions that the muffins are very good and shares a personal experience of making them with their daughter for a fundraiser.
- Another participant expresses interest in the cookbook, noting that the muffins would be perfect for an upcoming brunch.
- One participant states that the recipe is from the Stoneware Inspirations cookbook.
Areas of Agreement / Disagreement
No clear consensus emerges regarding the cookbook's name, though one participant asserts it is from Stoneware Inspirations.
Contextual Notes
Participants share personal experiences related to the recipe and its use in social settings, such as brunches and fundraisers.
Who May Find This Useful
Consultants looking for muffin recipes or those interested in community-shared cooking experiences may find this discussion relevant.
kcjodih
Gold Member
- 3,391
kcjodih
Gold Member
- 3,391
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 425F. 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.
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 425F. 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
- 320
dianevill
Gold Member
- 2,499
.
Kristyn
- 17
jcwarr
- 320
Frequently Asked Questions
What are the main ingredients in the Blueberry Almond Oat Muffin Recipe?
The main ingredients for the Blueberry Almond Oat Muffin Recipe typically include rolled oats, almond flour, fresh blueberries, almond milk, eggs, honey or maple syrup, baking powder, and a pinch of salt. Some variations may also include chopped almonds for added texture and flavor.
How long does it take to prepare the Blueberry Almond Oat Muffin Recipe?
The preparation time for the Blueberry Almond Oat Muffin Recipe is usually around 15-20 minutes, with an additional 20-25 minutes for baking. Overall, you can expect to have the muffins ready in about 45 minutes.
Can I substitute any ingredients in the Blueberry Almond Oat Muffin Recipe?
Yes, you can substitute several ingredients in the Blueberry Almond Oat Muffin Recipe. For example, you can use different types of milk, such as coconut or soy milk, instead of almond milk. You can also replace honey or maple syrup with a sugar substitute if you prefer a lower-sugar option. Additionally, if you don't have almond flour, you can use whole wheat flour or a gluten-free flour blend.
Is the Blueberry Almond Oat Muffin Recipe suitable for gluten-free diets?
Yes, the Blueberry Almond Oat Muffin Recipe can be made gluten-free by using certified gluten-free oats and a gluten-free flour blend instead of regular flour. Always check the labels of your ingredients to ensure they are gluten-free.
How should I store the Blueberry Almond Oat Muffins?
The Blueberry Almond Oat Muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag or container for up to 3 months. Just make sure to let them cool completely before freezing.
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