Any kick off is best started on a full stomach and a great breakfast, and, as regular readers know, Monday isn't any old day on Food Lust People Love: It is always Muffin Monday. So, without further fanfare, here are my Star-Spangled Muffins.
Hands over our hungry bellies, repeat after me:
I pledge alliance to the muffin
of the United Straw- and Blue Berries
And to the breakfast for which it stands,
one muffin, under sugar,
with oatmeal and cream cheese for all.
1 1/2 cups or 190g flour
1/2 cup or 50g quick cook oats
1/2 cup or 100g sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup or 180ml milk
1/2 cup or 120ml canola or other light oil
1 teaspoon vanilla
3 1/2 oz or 100g cream cheese
1/2 cup or 100g blueberries (fresh or frozen)
1/2 cup, chopped, or 90g fresh strawberries
Optional to decorate: A couple of tablespoons each of colored sugar sprinkles and/or pearl sugar
Preheat your oven to 350°F or 180°C. Prepare your 12-cup muffin pan by greasing it with butter or nonstick cooking spray or lining it with paper muffin cups.
In a large bowl, combine your flour, oats, sugar, baking powder and salt.
Cut your cream cheese into small chunks and toss them in the flour mixture to coat so they won’t stick together.
In another smaller bowl, whisk together your milk, oil, egg and vanilla.
Pour your wet ingredients into your dry ingredients. Add in the chopped strawberries and blueberries. (If using frozen blueberries, they can be added without thawing.)
Divide the batter between your 12 muffin cups.
Sprinkle the tops with colored sugar and/or pearl sugar to decorate.
Bake in your preheated oven for 20-25 minutes or until the edges are lightly browned. Allow to cool for several minutes before removing the muffins from the pan and cooling further on a wire rack.
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