Cooking: Blueberry Pudding Muffins

These muffins are some of my favorites and a good use for leftover oatmeal. I call them pudding muffins because they are so warm and moist. In about 1/2 an hour you can have a whole basket of muffins.

Blueberry Pudding Muffins

Preheat oven to 400 degrees.
Makes 24  muffins

1 cup whole wheat flour
1 cup whole wheat pastry flour
1 1/2 cups white flour
1 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
pinch of nutmeg
1 cup milk
1/2 cup melted butter
2 eggs lightly beaten
2 teaspoons vanilla
1 cup leftover oatmeal
1/2 cup water
1 1/2 cups frozen blueberries
rapadura (for topping)

Grease or line two muffin tins. In a large bowl mix the flours, sugar, baking powder, salt and nutmeg. 
Add the milk, butter, vanilla and eggs. Mix lightly just until dry ingredients are moistened. In a small bowl mix water and oatmeal until well blended. Add oatmeal mixture and blueberries to the batter and mix gently. Use an ice cream scoop to fill the cups of the muffin tins. Sprinkle the tops with rapadura. Bake for 20 minutes.

I hope you enjoy these as much as we do.
-Kristin