In the kitchen with Svea: Lemon-blueberry oat muffins

Svea and I decided to make some muffins for breakfast the other morning. She was a big help with stirring the ingredients together and Viggo was happy to jump in and help a bit too. Svea used about eight spoons and lots of extra bowls to stir everything. I had more dirty dishes than I have ever produced when making muffins. Even more fun was filling the muffin tins and then stabbing those poor muffins with too many toothpicks to check if they were really done . . .

We really liked this recipe. Enjoy!

Lemon-Blueberry Oat Muffins

1 C quick-cooking oats

2/3 C all-purpose flour

1/3 C whole-wheat flour

1/2 C sugar

3 tsp. baking powder

1/4 tsp. salt

1 egg + 1 egg white

1 C milk

2 T. butter, melted

grated peel of 1 lemon, or 1 tsp. dried grated lemon peel

1 tsp. vanilla extract

1 C fresh or frozen blueberries (we used wild blueberries; don't thaw if using frozen berries unless you want purple muffins)

Topping:

1/2 C quick-cooking oats

2 T. brown sugar

1 T. butter, softened

In a bowl, combine the first 6 ingredients. In another bowl, combine the egg and egg white, milk, butter, lemon peel and vanilla; mix well. Add to dry ingredients just until moistened. Carefully fold in berries. Fill muffin cups sprayed with non-stick cooking spray 2/3 full. Combine topping ingredients with fingers; sprinkle over batter and press topping lightly into batter. Bake at 400 degrees F or until tops are lightly browned. Let cool a bit and . . . mmm. Makes 1 doz.