Blueberry Oatmeal Cornbread Muffins

Had a friend coming for breakfast yesterday, so the baking mitts were on bright and early!  I made some Blueberry Oatmeal Cornbread Muffins.

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Used this recipe for Oatmeal Cornbread Muffins, substituting one highly suspicious-sounding ingredient…

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…for a less controversial one:

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Also used flax seed eggs…

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…and added a little more sugar (1/2 a cup total).

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Oh – blueberries too!

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This should’ve been the warning sign that things had gone awry – the batter was so hard to stir that the handle broke off…

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…still, I unsuspectingly filled the cups and put them in the oven.

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Then, halfway through cooking, I realized I’d forgotten the milk – or in this case, the half and half. So let’s try again.

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Take two – notice how different it looks (and not just because the spoon had a full handle)…

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More liquid = more batter

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= spillage

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= ugly (but moist) muffins…

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…and a ton of crumbles.

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The dairy-free ones, however, turned out rather pretty…

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…and what d’ya know – equally yummy too!

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I had half of each, with some melon. The taste was so similar – just a bit drier. I’d say go for the vegan version!

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More melon…

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…then we got crafty.

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The Sukie Iron-Ons tell you to use a hard/flat surface in lieu of an ironing board. DO NOT LISTEN TO THEM.

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Because we wound up with much bigger issues than mere muffins and crumbles.

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Aunt Heidi and Uncle Robert are owed a lot more than just a new spatula now!

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Wound up eating more melon + another 1.5 vegan muffin while calling all my contractor friends for advice.

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All I felt like by nightfall was…you guessed it…

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Yes – I ate the same thing for three separate meals. It was a very strange day. I think I’ve firmly established I’m not a domestic diva.

Blueberry Oatmeal Cornbread Muffins

Ingredients

  • 3 TB Flax + 9 TB Water
  • 1 1/2 cups quick oats
  • 1 1/2 cups cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon Vanilla
  • 1 teaspoon salt
  • 1/3 cup olive oil
  • 1/2 cup sugar
  • 1 cup frozen blueberries (do not thaw)

Instructions

  1. Put together the flax seed and water to make "eggs" in a large bowl. Set aside.
  2. In another bowl, mix the cornmeal, oatmeal, baking powder, salt.
  3. Once the "eggs" are "gelled," add the olive oil and sugar.
  4. Add the wet ingredients to the dry, and combine. Fold in blueberries.
  5. Use the same 1/3 cup measuring cup you used for the oil to evenly distribute into 12 sprayed muffin tins. Pat them down and pack them in!
  6. Bake at 400 degrees for 20 minutes, until done.
http://theactorsdiet.com/2012/06/23/mo-muffins-mo-problems/

9 thoughts on “Blueberry Oatmeal Cornbread Muffins

  1. joyo

    oh no!!! i’m so sorry about the snapped off spoon and the floor!!! but the way you wrote about it made me laugh and laugh!!!!

    ah, well. life. thar she blows.

    mwah!

  2. Parry Shen

    Yeesh. Run the iron over the ENTIRE table and maybe they'll be none the wiser? Last month I used the back of a clipboard when I did an iron-on if that helps for next time.

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