Note: I made these last week and they were good, but they were overcooked a bit. The color was fine, they just didn’t sit right with me on their moisture level once I bit into it. I therefore lowered the temp a bit. These aren’t going to get super brown so watch them!
Breakfast can be hard to come by when you are a busy Mom or Dad. Somehow the kids always get their stuff in the morning, yet I forget to feed myself! These muffins are a delicious breakfast on the go or even a snack with some hot tea. But, uh, let’s call this the “original” version and I’ll try to work up a lighter version some other time. For now, bring on the yummy! You can make these with fresh or frozen berries. I love them with raspberry but since they aren’t in season right now, I went with blueberry (and I used frozen). I think I’ll try peach later this summer.
1 C quick cook oats (or you could use old fashioned)
4 C all purpose flour
1 C sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 C whipping cream
1/2 C or 1 stick butter (i used salted), melted
2 C berries
1 t vanilla extract
1 t cinnamon
4 T of sugar in the raw for topping
1. Preheat oven to *350. Line 2, 12-count muffin pans with paper liners
2. In a skillet over medium-low heat, toast oats until lightly browned and fragrant, set aside.
3. In a bowl, combine flour, baking powder and salt. In the bowl of an electric mixer, combine egg, sugar, butter and vanilla. Alternately add whipping cream and flour mixture until thoroughly combined. If the mix seems too dry, add a few splashes of milk to get your desired consistency. Finally, gently mix in toasted oats.
4. Spoon batter (small amount!) into each cup. Place 3-4 berries in each cup, then top with one additional spoonful of batter to cover. Sprinkle each muffin with a little of the sugar in the raw and bake for 20-25 minutes or until lightly browned.
5. Allow to cool and enjoy!