Oatmeal Blueberry Muffins

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Oatmeal Blueberry Muffins

Ingredients
  • 1 cup oatmeal
  • 1 cup Milk
  • 1 cup flour
  • 1 tsp making Powder
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 3/4 cup brown sugar
  • 1 egg beaten
  • 1/4 cup butter melted
  • 1 cup Blueberries fresh or frozen
Instructions
  1. Mix the oatmeal and milk in a small bowl. Mix the dry ingredients in another bowl. Add melted butter and the beaten egg in the oatmeal and milk mixture. Mix well. Pour wet ingredients all at once with dry ingredients. Mix just enough to moisten the mixture. Carefully add blueberries. Fill a greased muffin tin with the mixture, filling each muffin cup ¾ of the way. Bake at 400F for 15 to 20 minutes.
Ingredients
  • 1 cup oatmeal
  • 1 cup Milk
  • 1 cup flour
  • 1 tsp making Powder
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 3/4 cup brown sugar
  • 1 egg beaten
  • 1/4 cup butter melted
  • 1 cup Blueberries fresh or frozen
Instructions
  1. Mix the oatmeal and milk in a small bowl. Mix the dry ingredients in another bowl. Add melted butter and the beaten egg in the oatmeal and milk mixture. Mix well. Pour wet ingredients all at once with dry ingredients. Mix just enough to moisten the mixture. Carefully add blueberries. Fill a greased muffin tin with the mixture, filling each muffin cup ¾ of the way. Bake at 400F for 15 to 20 minutes.
Recipe Notes

Ingredients for 12 muffins

Squash Cake

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Squash Cake

Ingredients
Cake
  • 1 500g hubbard squash or pie pumpkin peeled and grated
  • 2 1/2 cups (300g) self rising flour
  • 2 1/2 cups (300g) brown sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup (150g) raisins
  • 4 Eggs beaten
  • 1 cup (200g) butter melted
Frosting
  • 1 package cream cheese
  • 1/2 cup butter softened
  • 1 cup icing sugar
Instructions
  1. Heat oven to 350F. Line a 30 x 20 cm pan with parchment paper.
  2. Combine flour, sugar, spices and raisins and stir.
  3. Mix egg and butter and stir into dry mixture. Add grated squash and stir.
  4. Pour into pan and bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  5. For the frosting, beat package of cream cheese with 1/2 cup of softened butter and 1 cup of icing sugar.
Ingredients
Cake
  • 1 500g hubbard squash or pie pumpkin peeled and grated
  • 2 1/2 cups (300g) self rising flour
  • 2 1/2 cups (300g) brown sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup (150g) raisins
  • 4 Eggs beaten
  • 1 cup (200g) butter melted
Frosting
  • 1 package cream cheese
  • 1/2 cup butter softened
  • 1 cup icing sugar
Instructions
  1. Heat oven to 350F. Line a 30 x 20 cm pan with parchment paper.
  2. Combine flour, sugar, spices and raisins and stir.
  3. Mix egg and butter and stir into dry mixture. Add grated squash and stir.
  4. Pour into pan and bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  5. For the frosting, beat package of cream cheese with 1/2 cup of softened butter and 1 cup of icing sugar.
Recipe Notes

Chef Jeremy Gillmore, Sobeys Elmwood Drive, Moncton NB

Squash Muffins

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Squash Muffins

Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.
Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.

Blueberry Oatmeal Muffins

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Blueberry Oatmeal Muffins

Ingredients
  • 2 cups (500mL) whole wheat flour
  • 1/2 cup (125mL) quick-cooking rolled oats
  • 1/2 cup (125mL) cornmeal
  • 2 tsp (10mL) ground ginger
  • 1 tsp (5mL) Baking Powder
  • 1 tsp (5mL) baking soda
  • 1 1/2 cups (375mL) plain yogurt
  • 1/2 cup (125mL) liquid honey
  • 1/3 cup (75mL) vegetable oil
  • 1 egg
  • 1 cup (250mL) Blueberries
Instructions
  1. Preheat oven to 200°C (400°F). Fill 12 muffin tins with paper or silicone liners.
  2. Blend together flour, oats, cornmeal, ginger, baking powder, and baking soda in a bowl. Set aside.
  3. In another bowl, whisk together the yogurt, honey, oil, and egg.
  4. Make a well in the centre of the dry mixture and pour in wet ingredients. Mix using a wooden spoon until batter is just moistened.
  5. Add frozen blueberries and combine gently. Avoid over-mixing.
  6. Divide batter evenly into muffin tins.
  7. Bake in oven 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
  8. Set muffins on a rack to cool.
Ingredients
  • 2 cups (500mL) whole wheat flour
  • 1/2 cup (125mL) quick-cooking rolled oats
  • 1/2 cup (125mL) cornmeal
  • 2 tsp (10mL) ground ginger
  • 1 tsp (5mL) Baking Powder
  • 1 tsp (5mL) baking soda
  • 1 1/2 cups (375mL) plain yogurt
  • 1/2 cup (125mL) liquid honey
  • 1/3 cup (75mL) vegetable oil
  • 1 egg
  • 1 cup (250mL) Blueberries
Instructions
  1. Preheat oven to 200°C (400°F). Fill 12 muffin tins with paper or silicone liners.
  2. Blend together flour, oats, cornmeal, ginger, baking powder, and baking soda in a bowl. Set aside.
  3. In another bowl, whisk together the yogurt, honey, oil, and egg.
  4. Make a well in the centre of the dry mixture and pour in wet ingredients. Mix using a wooden spoon until batter is just moistened.
  5. Add frozen blueberries and combine gently. Avoid over-mixing.
  6. Divide batter evenly into muffin tins.
  7. Bake in oven 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
  8. Set muffins on a rack to cool.