Don't let the oat flour push you away. After making these myself when I found the recipe, the texture is unlike any other muffin you have tried. The filling is light as well as soft and hearty. You may have to visit your local health food store for the oat flour or simply follow the instructions below to make your own oat flour.
"Stuffed" Blueberry Muffins with Tea Drizzle This recipe is
1 1/2 c. flour 1/2 c. oat flour* 1 1/2 t. baking powder 1/2 c. butter or margarine, chilled 1/2 c. yogurt 1/2 c. milk 2 egg 1 t. vanilla 3/4 c. sugar 1 lemon 1 c. fresh or frozen blueberries 1(14 oz. can) blueberry pie filling
Tea Glaze, recipe below
Preheat the oven to 350° F. In a large mixing bowl, combine the flours and baking powder. Using a pastry cutter or two knives, cut the chilled butter into the flour mixture until it resembles peas.
In a separate bowl, whisk
Grease your muffin tin, or line each cup with a paper liner. Fill each cup about 1/2 full, spoon in a tablespoon of the blueberry filling(trying to center the filling as much as possible) and top with muffin batter. Bake for about twenty minutes, or until the muffins are lightly browned on top. Allow the muffins to set in the pan for about five minutes before removing them.
* Simply grind rolled oats in your blender or food processor for added moistness
1/2 c. powdered sugar 2 tea bags
Pour boiling water over 2 teabags. Steep the teabags in the water until you reach your desired strength. Combine 1 T. of the tea with 1/2 c. powdered sugar and mix with a fork, enjoy drinking the rest of the tea while finishing muffins. Drizzle or spread over the muffins while still warm.
The Yankee Chef
..........It's Just That Simple!