1 1/2 cups (375 mL) Rogers Foods All Purpose Flour
3/4 cup (175 mL) packed brown sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) salt
1/2 cup (125 mL) 1% milk
1/4 cup (60 mL) olive oil
1 cup (250 mL) fresh or frozen blueberries (if using frozen berries, do not thaw)
Are we there yet? Fuel your busy summer activities with a batch of our Not Just Oats Blueberry Oatmeal Lentil Muffins. Make them with either Porridge Oats Steel Cut Oat Blend or the Healthy Grains. They are ideal for the kids, for you on-the-go and snacking for the entire family on the beach, at the picnic or in the car.
Preheat oven to 400°F (200°C). Line 12 muffin cups with paper liners.
In a medium saucepan, combine Rogers Foods Porridge Oats Steel Cut Oat Blend* and lentils. Add water; bring to a boil. Cook for 2 to 3 minutes until oat blend and lentils are softened and mixture starts to thicken. Then remove mixture from heat, and set aside to cool for about 10 to 12 minutes.
In a large bowl, mix together Rogers Foods All Purpose Flour, brown sugar, baking powder, cinnamon, and salt.
Once the oat blend and lentils mixture has cooled to a lukewarm temperature, stir in milk, egg, and olive oil, then mix. Add this mixture to the dry ingredients along with blueberries; stir just until combined. Do not worry about getting all the lumps out of the batter.
Divide the batter evenly between the 12 muffin cups. Bake until pale golden and springy to the touch, 17 to 20 minutes. Let cool on a wire rack for a few minutes before removing muffins from pan.
* Rogers Foods Oats & Healthy Grains can be substituted for the Porridge Oats Steel Cut Oat Blend.