Friday, May 31, 2013


Happy Blogiversary to me, happy blogiversary to me!  

I almost missed my own blogiversary.  I’m just terrible with dates, I’m telling you if it weren’t for Facebook I’d miss a lot of birthdays!

One year ago today I posted
Steak Sandwich with Blue Cheese

I look back at my first posts where I thought it was cool to photograph food really close up, somewhere along the line I realized that it’s a kind of obnoxious.  I began giving step by step photo instructions when I came to know that a few of my friends didn’t cook not because they didn’t want to cook, but because no one had ever shown them how to cook (I also like to tell people what to do(I’m only kinda joking!)).  While I’m no theologian, I’ve shared about my faith, the things that the Lord has revealed to me or about me.  I’ve told stories of my family, and my cats.  I’ve probably said too much about the effects of gravity…I’ll just let you do what you will with that sentence.

I could go on for pages about the things I’ve learned, but I won’t bore you; there’s a recipe to get to after all!

So I’ll wrap this up by saying thanks to you who come to visit, and to my new blog buddies; you’ve made this first year a really great one!

Now how about those Blue Berry Oat Muffins?  These are only slightly sweet muffins as I made them to serve with Tropical Green Salad with Honey Lime Vinaigrette and in this case less sweet was the way to go.  They are tender and loaded with berries, and because the oats are soaked first in buttermilk, they are oh so moist!

Though I served them with a salad, they would also be lovely with a cup of coffee or tea…ooh and maybe with a slice of cheddar cheese.  The cheese thing just came to me; I wish I’d thought of it before!  I guess I’ll just have to make another batch of muffins…oh darn.

Here's what you do.

In a medium bowl add the buttermilk to the oats and allow that to sit for 30 minutes. 

Combine the dry ingredients in a large bowl, use a whisk to combine.

Toss 1 Tbsp. of the dry ingredients into the blue berries.

You may use fresh or frozen berries.  If using frozen berries don't thaw them out or your muffin batter will turn purple.

I really like berries so I used 1 1/2 cups of blue berries, if you prefer more cake than berry, use only 1 cup of berries.

To the bowl of soaked oats and buttermilk add the remaining wet ingredients, the brown sugar, and the grated lemon zest; whisk really well.

Add the wet ingredients to the dry ingredients all at once.

Whisk only just until mixed; some lumps are okay, it’s important not to over work the batter.

Add the blue berries to the batter and gently fold them in with a spatula or spoon.

Fill the muffin cups about 2/3 full.

I wanted small muffins, so I only filled the cups 1/2 full.

Bake for 14 to 18 minutes.

Because I made small muffins, mine only took 14 minutes to bake and yielded 20 muffins.

Remove the Blue Berry Oat Muffins to a wire rack to cool completely and then store them in an air tight container.


Makes about 16 muffins

½             cup        Old fashioned rolled oats
1 ¼          cup         Buttermilk
1              cup         Whole wheat flour
½             cup         All-purpose flour
2              tsp.         Baking powder
1              tsp.         Baking soda
½             tsp.         Salt
1 ½          cups        Blue berries, fresh or frozen (if using frozen add them to the batter frozen, don’t thaw them out)
1/3           cup         Greek yogurt, NOT reduced fat
2              Tbsp.       Canola oil
2                            Eggs
½             cup         Brown sugar
1               tsp.        Grated lemon zest
1               tsp.        Vanilla extract

1.       In a medium bowl combine the oats and buttermilk.  Set that to the side for 30 minutes this will allow the buttermilk to hydrate the oats.
2.       Pre heat oven to 400 degrees and prepare a muffin tin by either lining the cups with cupcake liners (preferable), or greasing each cup very well.
3.       In a large bowl whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda and salt.  Set the dry ingredients to the side.
4.       In a small bowl toss the blue berries with 1 tablespoon of the dry ingredients.  Set to the side.
5.       Now that the oats and buttermilk have soaked add to that the Greek yogurt, canola oil, eggs, brown sugar, grated lemon zest, and vanilla extract.  Whisk well.
6.       Add all of the wet ingredients to the bowl with the dry ingredients, mix just until combined.  Add the blue berries to the batter and gently fold them in with a spoon or spatula.
7.       Fill the prepared muffin cups with the batter about 2/3 full.
8.       Bake 14 to 18 minutes.  Until the center springs back when you touch the tops, or a skewer inserted into the center comes out clean.
9.       Cool in the pan for just a few minutes before turning the muffins out on to a wire rack to cool completely.  Store in an air tight container.

*Note:  I like a lot of berries in my muffin, if you prefer your muffin more cake like, reduce the amount of blue berries to 1 cup.

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