I usually eat the tops of muffins and leave the stumps. So, I bought a "muffie" pan, a shallow pan that bakes only the tops of muffins. It's sort of like having a muffin cookie! I've tried different combinations of ingredients to make these muffies. I think I finally got it down to one I really like- this one.
Maine Blueberry-Oatmeal Muffies
1 cup white flour
1/4 cup of whole wheat flour
1 1/4 cups of quick cooking oats
1 tsp baking powder
1/2 baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 cup applesauce
1/2 cup buttermilk
1/2 cup firmly packed brown sugar
2 T vegetable oil
1 large egg, beaten
3/4 cup blueberries (fresh or frozen)
Topping:
1/4 cup flour
1/4 cup brown sugar
2 T melted butter
1/3 cup slivered almonds
1. Mix first 7 ingredients together (dry ingredients) thoroughly.
2. In separate bowl, mix next 5 ingredients together so they are thoroughly mixed.
3. Make well in the bowl of dry ingredients. Pour the wet ingredients into the well and mix thoroughly.
4. Gently stir in the blueberries until evenly mixed (if using frozen blueberries, toss first with a teaspoon of flour to prevent blueberries from turning batter blue.)
5. Drop 2-3 T of mixture into a greased muffie pan (fill to top of well). Or- make muffins and fill muffin cup 3/4 full.
6. Melt butter in saucepan. Remove from heat and tir in flour, brown sugar and almonds. Mix thoroughly. Spoon streusel on top of each muffie.
7. Bake muffies at 350 degrees for 12-15 minutes or about 20 minutes if making muffins.
Makes 18 muffies or a dozen muffins.
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