Thursday, September 28, 2017


We will soon be going to visit our CO son and his family. I have always brought them books when we go so Tuesday when I was at Hillcrest Thrift Shop, I checked out the books to see if I could find anything that looked interesting. Grandson Henry likes books about Arthur. As soon as you finish reading the story, he will turn back to the start for you to read it again. One time I took him one that had three stories in it. He liked it and it gave me two more stories to read before we started over. (He has many Arthur books so sometimes he will bring several when you tell him you want to read him a story.) He also likes hidden pictures books. I didn't find any Arthur books but I found a couple of Highlights High Five magazines and they will have at least one hidden pictures in it.

One of the Highlights I picked up had a recipe in the back that children could make called Muffins for Mom. They looked good and were different because they contain oat bran and wheat germ and whole wheat flour. I decided I would give them a try and then I could tell my grandchildren they should make some.

They also contain blueberries and bananas and I couldn't help but wonder how they would taste with pumpkin instead of bananas. (But that's another post.

The recipe said it made 12 muffins. I filled the paper cups about 3/4 full and still had batter left over. I decided to go on and fill the cups full and that used up all of the batter. The batter didn't run over the sides but did run out of the top of most of them. I would recommend you just fill the cups 3/4 full and not worry that you don't use all of the batter. (At least use all of the blueberries.)

The muffins tastes so healthy and are quite filling. It is a great recipe to try with your young children. Older children might be able to make them on their own. You might want to do the cooking part - putting them and removing the tin from the oven.


3/4       cup all-purpose flour
3/4       cup whole wheat flour (I used whole wheat pastry flour)
3/4       cup sugar
1/4       cup oat bran
1/4       cup quick-cooking oats
1/4       cup wheat germ
1          teaspoon baking powder
1          teaspoon baking soda
1/4       teaspoon salt
1          cup blueberries
1          banana
1          cup buttermilk
1          egg
1          tablespoon oil
1          teaspoon vanilla

Preheat oven to 350 degrees F. Put paper baking cups in a 12-cup muffin tin.

Stir together the flours, sugar, oat bran, oats, wheat germ, baking powder, baking soda, and salt. 

Then gently stir in the blueberries.

In another bowl, mash the banana.
Then add the buttermilk, egg, oil, and vanilla.

Pour the wet ingredients into the dry
and mix just until blended.

Divide the batter between the muffin cups.

Bake for 15 to 18 minutes or until the tops of the muffins spring back when lightly touched. 

I cooled them in the pan for a while before I took them out and finished cooling on the rack.

When you pull the paper cup to remove it, do so slowly and gently.

No comments:

Post a Comment