Categories: Quick Breads

Ingredients

• 3/4 C coarse ground rolled oats
• 1/4 C wheat germ
• 3/4 C all-purpose flour
• 3/4 C whole wheat pastry flour
• 1/2 C sugar (mix white and sucanat)
• 1/4 C dairy whey
• 1/2 cup chopped nuts (optional and your choice of nuts)
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/4 tsp ground nutmeg
• 3/4 cup milk (can use canned milk)
• 1/2 cup vegetable oil
• 1 large egg
• 1 cup (heaping) blueberries (or your choice of berries/fruit)
• Optional topping:
• ⅓ cup ground oats
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon and/or nutmeg
• Lemon Option:
• Juice and zest of 1 large lemon, reserve a 1 T of juice
• 3 T powered sugar

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or use 12 parchment muffin liners in the muffin pan.

2. In a large bowl, mix the 3/4 cup oats, and rest of dry ingredients. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries, (lemon juice and zest.) Scoop batter into the prepared muffin cups.

3. Optional topping: Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.

4. Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

5. Glazed Loaf Option:

6. Preheat oven to 350 degrees F and prepare a 1 lb loaf pan (grease & flour or use parchment paper) and sprinkle a little nutmeg/cinnamon/sugar in bottom of pan.

7. Mix as above. Pour into prepared loaf pan and bake for 50-55 minutes depending on your oven. Check for doneness with a toothpick. Be careful to not over bake. Allow loaf to cool in pan for about 5 minutes then turn out.

8. Prepare glaze -mix powdered sugar with reserved lemon juice. Drizzle over warm loaf. You may wish to poke a few holes with a skewer so glaze and run down in loaf. Let cool before cutting.

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