1 cup (250ml) ROGERS Porridge Oats Steel Cut Oat blend
1 cup (250ml) water
¾ cup (180ml) butter milk (I had no buttermilk, so made my own)
1/3 cup (80ml) butter, melted (I used low fat margarine, as that’s all that I stock)
1 large egg
1 tsp (5ml) vanilla extract
¾ cup (180ml) packed brown sugar (I used raw brown sugar)
1 ¼ cups (300ml) All-purpose flour
½ tsp (2ml) baking soda
1 ½tsp (7ml) baking powder
½ tsp (2ml) salt
½ tsp (2 ml) cinnamon
1 cup (250ml) blueberries (if frozen, do not thaw)
Pour water over porridge oats in a bowl, stir. Let stand 10 minutes.
Preheat oven to 375F (190C)
In a medium bowl, combine porridge oats, buttermilk, melted butter, egg, vanilla extract and brown sugar.
In a separate large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.
Stir in blueberries to coat.
Add wet ingredients to flour mixture, stirring until just combined.
Spoon batter into muffin cups and bake 20-25 minutes
Yields 12 muffins, depending on your muffin pan size. (I made 16)
Source: The Recipe Hunter
TRIED AND TESTED