These hearty muffins are nutritious with the right amount of sweetness. The flax meal is loaded with omega 3 fatty acids and the oatmeal is rich in fiber. Both can be a great addition to any pancake, bread or muffin recipe. If you don’t want to make these recipes from scratch try adding a few table spoons to a pre made mix you already have in your pantry!
For the muffins
1 cup rolled oats or old fashioned oatmeal
1/2 cup sour cream mixed with 2 table spoons of milk
3 tablespoons salted butter, melted
2/3 cup brown sugar
1 teaspoon vanilla
1 cup + 2 tablespoon flour
2 heaping tablespoon ground flaxmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate covered blue berries
For the crumbly topping and glaze
2 tablespoon cold butter, cut into small pieces
6 tablespoons flour
2 tablespoon brown sugar
1/2 cup powdered sugar
1 tablespoon milk
Preheat the oven to 375 degrees. Place paper liners in muffin.
Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes. Add the melted butter, egg, brown sugar, and vanilla. Stir by hand until just combined.
Add the flour, flax meal, baking powder, baking soda, and salt. Stir again until evenly moistened.
Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins. Place 2-3 additional blueberries at the very top center of each muffin, just to make ‘em pretty.
For the crumbly topping, press the butter, flour, and brown sugar together with your fingers until fine crumbs form. Sprinkle one spoonful of crumbs over each muffin before baking.
Bake muffins for 13-15 minutes, or until golden brown. While the muffins are cooling, stir the powdered sugar and milk together to make a glaze. Drizzle a little glaze over each muffin before serving. Happy Baking!
From the Kitchen of Julie is back! January was a little crazy. Which probably explains this delicious and indulgent doughnut recipe instead of my usual healthy spin on baking. These doughnuts are SOOO easy that I don’t mind making an exception this one time.
Doughnut Ingredients & tools
Pillsbury Grands Flaky Layers Originals
Baking thermometer (these go higher then a meat thermometer)
Long handle slotted spoon (spoon with holes). The long handle gives you room to stand back from heated oil when submerging doughnut.
Chocolate Ganache Icing
1/2 cup of bittersweet chocolate
1/4 cup heavy whipping cream
2 Tbs cup honey
Chop bittersweet chocolate into small chunks and place in a bowl. In a separate bowl, heat the heavy whipping cream in microwave for 30 seconds. Pour cream over chocolate, add honey, stir with a whisk in a spiral motion from middle of the bowl to edge until smooth.
Cinnamon and Organic Coconut Sugar Dusting
2 Tbs of Organic Coconut Sugar (Trader Joe’s) and 2 Tbs of granulate white sugar
or 1/4 cup granulated white sugar
1 Tbs cinnamon
Mix all together with a fork.
Fill medium pot 1/3 to 1/2 full with oil. Heat oil to 375 degrees. Clip thermometer to side of pot and monitor temperature closely. Start at a medium high heat and go up from there till you hit 375.
As oil is heating up, crack open the biscuits and lay them out to rise. Then get your cutter out and cut your biscuits into doughnuts shapes. Save your doughnut middle for doughnut holes!
Have slotted spoon for submerging ready and a stack of paper towels to place doughnuts on after they have cooked. Once oil is heated, gently submerge your doughnut into oil. CAUTION! Be careful with heated oil at this temperature. It could crackle out of the pot and fly up at you! Stand back when submerging.
Let doughnuts cook until golden brown about 4-5 minutes. The holes should also be golden brown but only 2-3 minutes.
Remove doughnuts from oil with slotted spoon and place on paper towels. Then toss in cinnamon sugar mixture until fully coated.
If you are doing the chocolate ganache icing let doughnuts cool then dip into icing.
Serve immediately! These bad boys will keep for a few days but are amazing right after cooking. Enjoy!!