sunny muffins revamped

Just in case I haven't mentioned it lately.  I love Isa Chandra Moskowitz's Vegan With A Vengeance cookbook.  Her whit and charm still delight me, even though I've read through it a few times now.  Last night the kids peeked over my shoulder at a baked oatmeal muffin recipe.  They were pretty disappointed that I didn't have everything to make them, but I cheered them up with the enticement of a new muffin flavor in the morning.  I dutifully flipped open the previously mentioned cookbook when Isa's Suny Blueberry-Corn muffins caught my eye.  I've read through it before, but haven't ever actually made them.  I figured these babies would fit the bill.

This morning, I drug myself out of bed earlier than I would have liked (I know, strange words coming from this early bird's mouth!) and trotted off to the kitchen.  Since I am dabbling in the world of gluten free baking, I really wanted to try to makeover these muffins.  And I had the baked oatmeal gems on my mind too.  I decided to combine them both and see what would happen.

The most helpful article I've read thus far about gf muffins inspired my mix for the morning.  Here it is in case you need a reference:
http://glutenfreegirl.com/gluten-free-whole-grain-muffins/

The batter was a bit more stiff than I was used to, which caused me some concern, but the overall muffin was just divine!  In fact, I usually make muffins on Fridays so the kids can munch on them for Saturday breakfast too.  However,  everyone gobbled these babies up (even Phil and Wesley who usually don't partake in any love eating of muffins), and there wasn't even a morsel left!  The crumb was silky smooth with an almost cupcake like texture, in between the toothsome bites of oatmeal (can you tell I read cookbooks for pleasure?!).

Ok, I won't keep you waiting any longer.  I would wager to say that you could go whip these little delights up right now as almost everything is a pantry staple (at least it is for me!).

2/3 cup oatmeal
2/3 cup masa harina/ corn flour (used to make tamales, I would guess that corn meal would work great too)
2/3 cup corn starch
1 tbsp + 1/4 tsp baking powder
heaping 1/4 tsp salt
scant 1/3 cup sugar
1/4 cup oil
1/4 cup applesauce
3/4 cup soymilk
1 tsp vanilla
1 tsp dried lemon zest
1 1/4 c blueberries (or more if you like them super fruity)

Preheat oven to 400. Grease or line muffin pan.

Mix dry ingredients together.

In separate bowl, blend wet ingredients.

Combine and stir until mixed.

Fold in blueberries

Scoop out into muffin pan

Bake 10 minutes or until done.



I think that my oven runs hot because it never takes me as long to get through my baking compared to the recipes I work with, so adjust accordingly.  And yes, I know I should invest in an oven thermometer, but I don't make anything as of yet that calls for an exact temp, so I just roll with the punches!