The Yankee Chef: Add a little goodness

Toward the end of my Dad's life, he wrote meticulous notes on his daily exercise programs and food intake. He also came up with recipes while laying in bed at night or during the day when he wasn't feeling good. Having to watch his diet in so many ways, he wrote down this recipe that I just found a few days ago and would like to share it with you.

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 a little more involved than you would find in my cookbook or in any other cookbook, but the extra steps result in a very flavorful muffin. The addition of the yogurt ensures moistness and a special 'bite'.

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 together the yogurt, milk, eggs, vanilla, sugar, grated zest and juice from the lemon. Add the milk mixture to the dry ingredients, and stir just until the dry ingredients are moistened. Fold in the blueberries.

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

Tea glaze:

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!


If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us. We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.

Powered by Creative Circle Media Solutions