Hunkering Down with a Blanket

Do you ever get stuck?

There are quite a few other things to do, but all that you can muster is hunkering down with a blanket and a book. Or maybe an episode of Doctor Who or two, but definitely still with a cozy blanket.

My mental to-do list whirs in the periphery: there are cases of tiny jars that need filling with tasty things, the dishwasher needs unloading, I should get in touch with that DJ we talked to, Trooper always likes a walk, sewing and knitting projects to finish…

But I’m stuck. Like baked on lasagna to a dish, I just don’t want to come off.

It’s one of those weeks I guess. Not a good time for layer cakes, I don’t have the gumption for whipping eggs or cream, or making filling and stacking the whole thing together. It’s the type of week for muffins. Mix until it just comes together, anything more will make them get hard like stones? Sounds like a plan.

Blueberry Lemon Thyme Muffins

2 Cups rolled oats

2 Cups soured milk

2 1/4 Cups flour

1 Tbsp baking powder

1 tsp baking soda

1/3 tsp salt

1 Cup brown sugar

2 eggs

1/3 Cup melted butter

2 tsp vanilla

1 1/2 Cups blueberries

the zest of a lemon

1 tsp thyme

Directions

  • In a bowl, pour the soured milk into the rolled oats. Set aside to soak.
  • Combine the flour, baking soda, salt, and brown sugar.
  • Separately, combine the eggs, butter and vanilla.
  • Stir the egg mixture into the soaked oats.
  • Toss the blueberries through the dry ingredients, this will help keep the berries suspended in the batter.
  • Bring the wet and dry together, stirring minimally, until they just come together.
  • Spoon into muffin tins, so that the wells are about 3/4 of the way full.
  • Bake at 400° for 18-20 minutes, or until the tops start to go golden (~10 minutes for mini muffins).

A blueberry muffin will always win in my books, especially when brightened up with lemon. And the little bit of thyme thrown in for good measure adds a subtle herbaceous feel to the background flavor. Overall quite a nice muffin; I find the texture you get from a muffin batter started with soaking rolled oats in milk is hard to beat.

Mr says muffins are tastier when they’re mini.

This time last year: Mushroom Cranberry Pilaf

And the year before: Pear Upside Down Brownie

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