Usually during the summer, I tend to make more dishes in the slow cooker or on the grill. to turn on my oven. A holdover from my no air conditioner days. Plus I want to spend more time outside in my gardens or soaking up the sun.
Regardless of the season I really like to sleep in. These days however, thanks to Fonzie the puppy, I’m a very early riser and there’s nothing quite like eating a fresh blueberry muffin. While they’re good on their own or with a pat of soft butter, they also make for a terrific breakfast sandwich when stuffed with scrambled eggs and sausage. The latter is even hearty enough to keep my stomach occupied until at least mid morning; it’s a good beginning to a busy day.
Yield: 12 muffins
Ingredients:
1 cup quick-cooking oats
1 cup sour cream
4 tablespoons butter
1/4 cup vegetable oil
2 large eggs, beaten
1/2 granulated sugar
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1 tablespoon lime zest
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 cup fresh or frozen blueberries
Instructions: Preheat the oven to 400 degrees and lightly grease 12 regular muffin cups or line them with muffin cups. Stir together the oats and sour cream and allow to sit for five minutes to soften the oats. Meanwhile, on low heat melt the butter and then remove from the heat. Mix well with the oats the melted butter, oil, beaten eggs, granulated sugar, brown sugar, vanilla extract and lime zest. In a separate bowl, stir together the flour, baking powder, cinnamon, nutmeg and salt. Add the dry ingredients to the wet ingredient and mix until the batter just comes together. You don’t want to over work the batter as this will affect the muffin’s rising in the oven so it’s okay if it’s lumpy. Gently stir in the blueberries (if using frozen, do not thaw them first). Fill the muffin cups 3/4 full and bake for 20-25 minutes or until lightly browned on top and when a knife inserted into the muffin comes out clean. Serve warm.