This morning I woke up from a dream, wherein I was eating out with Rita when a cook from the kitchen emerged with a roll of fried bacon that she set on a group’s table and demonstrated how it was to be unspooled over a metal bracket and cut to desired size with a fork. The cook was shiny with grease and the heat from frying the bacon and setting it on a spool almost blistered her throat.
Far less salty are these muffins I once served for brunch years ago. When I made the recipe more recently, hoping the children might like them in their lunches, they balked at so much fibre. I passed the muffins along to my mother-in-law who found them excellent. We’ve made it a routine: she’s happy to accept them, and I’m happy to make them.
Blueberry, Oatmeal and Flaxseed Muffins
From Merrill Stubbs on the website Food52
2 cups whole wheat flour
5 ½ cups rolled oats
1 ½ cups light brown sugar
2/3 cup plus 1 tablespoon ground flaxseed
4 teaspoons baking soda
1 teaspoon baking powder
4 teaspoons ground cinnamon
2 large eggs, lightly beaten
1 cup neutral oil (vegetable, olive, and coconut are good choices)
2 cups buttermilk
2 cups blueberries (or use other fresh berries, or dried berries)
Heat the oven to 350°F and line 2 standard-sized muffin pans with paper liners. In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon.
Add the eggs, oil, buttermilk and ¾ cup water. Mix until the dry and wet ingredients are just combined, and then fold in the blueberries. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.
