Muffins

I recently defrosted my freezer, hoping I could take a berry inventory while I cleaned. I found an over abundance of blueberries so I thought I should make blueberry muffins...and help reduce the number of bags of blueberries I was hoarding. I found my most favorite muffin recipe, the one from my Aunt Verna. And I made miniature muffins because they are so cute! Just adjust the baking time down to 12 to 15 minutes. I watched them like a hawk while they baked. Partly because they smell so good but mostly because I am not patient. Half of my muffins had three blueberries on top and the other half had a cherry. Yummy!



Now... let's get to that recipe.

Blueberry Muffins
1/2 cup orange juice
1/2 cup oatmeal
1 1/2 cups flour
1/2 cup sugar
1 1/4 tea. baking powder
1/2 tea. salt
1/4 tea. baking soda
1/2 cup vegetable oil
1 egg
1 cup blueberries, marionberries, cherries or a combination
sugar and cinnamon mixture

Preheat oven to 400 degrees. In a large bowl, combine the orange juice and the oatmeal; stir well and sit aside. In another bowl, combine the flour, 1/2 cup sugar, baking powder, salt and baking soda. In a small bowl, mix the oil and the egg. Add the flour mixture into the OJ/ oat mixture. This will be very dry. Stir in the oil/ egg mixture and stir just until mixed. Add fruit of choice and fill 12 regular lined or sprayed muffin cups 2/3 full. Sprinkle tops with sugar and cinnamon mixture. Bake for 18-22 minutes or until a tooth pick comes out clean. Allow to cool before eating. (That's the hard part!)