Two weeks from today I will be in Ireland.
In other words, my family has only two weeks left to enjoy being spoiled by a private chef.
I get to cook all day, they experience the good life, you get all the recipes.
It's a Win-Win-Win.
But they are seriously burned out from oatmeal, with still over a month of winter left.
And waking up while it's still dark to make them breakfast isn't likely to happen.
Luckily these Blueberry Peach Oat Muffins can be whipped together the night before
and ready when the sun comes up.
Or, in this case, before.
Peach and ginger add a burst of warmth to these hearty blueberry oat muffins.
Enjoy while counting down the days until spring!
Yields 1 dozen muffins
|Add some sunshine to these gray winter mornings.|
3/4 cup soymilk plus 1 tablespoon apple cider vinegar
2 tablespoons flaxmeal mixed with 6 tablespoons warm water
1 cup rolled oats
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon allspice
1/4 teaspoon salt
Pinch of nutmeg
Pinch of ground ginger
1/2 cup baking oil (I use sunflower)
1 cup frozen blueberries
1 cup diced peaches
Preheat oven to 350F. Prepare muffin baking tin with paper liners.
In one cup, whisk together the soymilk and the apple cider vinegar, and in another cup, the flaxmeal and warm water. Let both set for ten minutes.
Meanwhile, in a large bowl, stir the oats, whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, allspice, salt, nutmeg, and ginger. Set aside.
In a medium bowl combine the soymilk/vinegear mix with the flaxmeal slurry and stir in the baking oil, blueberries, and peaches. Add to dry ingredient mix, stir until no large flour lumps remain. Distribute batter equally among the lined muffin pan and bake until lightly browned and an inserted toothpick comes out clean, about 15-17 minutes. Remove from oven and enjoy warm or cooled.