Oatmeal Blueberry Muffins


Alas, the new year is here.

Time to go out and discover that everything you purchased for the holidays is now at rock-bottom prices. Such a great feeling.

Of course, for me, it’s the award shows that are thrust upon us, like nothing else in the world matters. Who will wear what, and what in the world will Sean Penn say if he has a microphone in front of him? Something “deep,” I’m sure. I’m more interested in what Kanye West would say, truthfully.

I’m sure, politics aside, both the boys would love them some Oatmeal Blueberry Muffins. I said I wasn’t making resolutions, and I’m not, but I must listen to my viewers and readers and give something lower in fat when they ask. FYI, gluten-free
desserts coming soon — you haven’t been ignored. OK, so these are
low-fat muffins, and just the fact that they are little individual
fellas make them even easier to monitor your intake. These are
regular-sized, and if you are watching it, then eat one. I just love
the peeps who indulge in the monstrous muffins and feel the
need to tell you, “All I had was a muffin.” Yes, you did, the size of
your head. I’m not one to judge, and I’m all for eating whatever you
want, just eat one and not 10. Amen, pass the butter!

I’m not one to judge, and I’m all for eating whatever you want, just eat one and not 10.

I do think these muffins will satisfy your sweet tooth, and they’re great for breakfast, lunch or dinner. I’m using canola oil and low-fat milk, which keeps them moist as well as low in fat. The oatmeal adds a nice texture and somehow just has a way of making people feel better. Nothing beats the perfect, symmetrical domedtop muffin with a cup of coffee or tea in the morning.

I think January screams low-fat muffins like no other time of the year. I don’t know why, but they just do, so please appease me and make these lovelies. You can even eat them while you watch the red carpet action on a TV you bought for $500 that is now on sale for $300 without feeling guilty.

Twenty-Ten, so glad you are finally here. Twenty-ten … you know it’s what all the cool kids are saying. Oh, and they are eating muffins, too. Now follow the directions, put some love into it, and invite me over when it’s done.

Before you start: Feel free to use a different type of berry. Do not overmix batter. Wheat flour works great in this recipe if you prefer.

Oatmeal Blueberry Muffins

1 1/4 cups oatmeal (quick-cook oats)
1 1/4 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. allspice
1 cup low-fat milk
1 egg
1/2 cup brown sugar (I used and like dark brown sugar)
1/4 cup canola oil
1 1/2 cups blueberries
3/4 cup chopped walnuts

Preheat oven to 375. Grease a 12-count muffin tin (or use liners) and set pan aside. In large bowl, combine oatmeal, flour, baking powder, salt and allspice. In medium bowl, lightly whisk egg into milk. Add brown sugar and canola oil to milk mixture and whisk.

Add milk mixture into flour mixture and stir until well-combined.

Fold in blueberries and walnuts.

Evenly distribute muffin batter among the 12 wells in the pan, about 3/4 full for each. Sit muffin tin on baking sheet.

Bake for 20-25 minutes, until muffin tops are golden brown and toothpick inserted in middle comes out clean.

Set muffin pan on wire rack and let cool. Can be served warm or at room temperature. Enjoy!

Note: if using frozen blueberries, toss in about 1 to 1 1/2 tbsp. of flour before adding to mix.

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to jdromega@aol.com.