killing time between meals

where talking about what's for dinner while you're at lunch is totally acceptable

Good. Berry Good.

3 Comments

In 8th grade, I took Home Ec. Now, I have a terrible memory. But, for whatever reason, there are several things about this class that I can clearly recall. We discussed the differences between deodorant and antiperspirant. We sewed square pillows (mine was kelly green). And we baked blueberry muffins.

Home Ec was a breeze for me until those blueberry muffins. I put the blueberries in with all the other ingredients, and when my partner and I mixed the batter, the berries squished and turned everything a bright blueish-purple. Only then did I consult the recipe and realize that we were supposed to fold in the berries at the very end, precisely to prevent this royal blue tragedy from happening. I couldn’t tell you the name of the teacher or who my baking partner was, but I do know that I got a C on that assignment for not following directions properly. It broke my little overachieving heart.

I don’t think I’ve baked blueberry muffins since that incident. Until last night, when I made this fabulous version from Cooking Light that weigh in at only 190 calories and 5g of fat. I basically followed their recipe to a T, but I’ll post it here, too.

Blueberry Oatmeal Muffins
Makes exactly 16 muffins

1 2/3 cups quick-cooking oats
2/3 cup all-purpose flour
1/2 cup whole-wheat flour
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup canola oil (I used vegetable oil because it was what I had)
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries (You can also use fresh, just skip flouring them)
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar

 

  • Preheat oven to 400°.
  • Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
  • Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
  • Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter.
  • Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

 

I’m really happy with the way these turned out. They aren’t too sweet, but I like that. Sometimes healthy muffins are cardboardy, but these are surprisingly moist. Also the lemon zest adds a subtly bright flavor.

Side note:
Since the recipe said it made 16, and I had a mini muffin pan, I thought, Why not?

This, however, turned out to be a mini muffin massacre. The minis fell apart when I took them out of the pan. It was Home Ec 1993 all over again.

Next time, I think I will:

  • Not try to make mini muffins.
  • Add wheat germ to the batter to make it even healthier, which I meant to do but forgot.
  • Use fresh berries instead of frozen.

 

Advertisements

3 thoughts on “Good. Berry Good.

  1. good memories!! wasn’t that class called Personal Living Skills (PLS)?

    • YES! Cheree, I thought I had the name wrong! But my only other thought was family and consumer sciences, and I knew that was too fancy for Searcy. Do you remember the teacher’s name?

  2. I can vaguely picture her, but I have no idea what her name was.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s