Whole wheat banana blueberry oatmeal muffins

I've had a craving for banana-something recently, and wanted that banana something to be pretty earthy and healthy. This is about as healthy as muffins get. Makes about 16-18 muffins.

1 1/2 cup old-fashioned rolled oats
2 1/2 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
2 tbsp baking powder
2 tbsp flaxseed, ground and beaten with 6 tbsp water into an eggy mixture.
4 ripe bananas, mashed well.
2/3 cup canola oil
1/3 c. brown sugar
juice of one lemon
1 1/2 c. soy milk
1 c. frozen (or fresh!) blueberries

Preheat the oven to 375 degrees Fahrenheit.

Combine lemon juice and soy milk in a small bowl. Let stand for five minutes while preparing other ingredients. In another small bowl, beat ground flaxseeds and water. In a medium-large bowl, mash bananas well. In a large bowl, mix flour, oats, baking powder, cinnamon, nutmeg, and salt.

Add the soy milk and flax mixtures to the bananas. Add oil and mix well. Mix the frozen blueberries into the DRY mixture (this prevents everything from turning blue. Then add wet to dry, and mix until homogeneous but try not to over mix. Then pour into pre-greased muffin tins.

Bake 25-30 minutes, or until a knife comes out clean from one of the larger muffins.



(It's inspired by this recipe.)

Garden!

Hi all,

This post isn't about things that I've made, but hopefully about things I will make! I've got zucchini, eggplant, cherry tomatoes, and a bunch of herbs in the works.

Blueberry Orange Scones

Life's been a little hectic and it's been a while since I posted, but this morning I really felt like making scones. The orange is not overwhelming in these, but still gives it a nice twist on an old regular. (By the way, in the background you can see my gardening experiments! I hope to write more soon about those!)Here it goes:
2 1/2 c. all purpose flour
2 tbsp baking powder
1/4 tsp salt
1/2 c. margarine
1 c. blueberries (fresh or frozen)
3/4 c. soy milk
zest of one orange
juice of 1/2 orange
2 tbsp flaxseeds, ground
6 tbsp water
2 tbsp sugar

Preheat the oven to 425 F. In a small bowl, combine soy milk and juice of one orange. (I was trying to get it to curdle a little bit the way soy milk does with apple cider vinegar or lemon juice, but it didn't quite do it.) In a medium bowl, beat flaxseeds with water until an eggy consistency. Add lemon zest and sugar. In a large bowl, combine dry ingredients and, using your hands, mix the margarine thoroughly so you have a somewhat crumbly flour mess. Then mix in the blueberries so they're distributed throughout the mixture. Then add the soy milk mixture (reserving just a little bit) to the flaxseed mixture, and mix thoroughly. Add wet to dry and try to make it into a homogeneous mixture without overmixing. Divide in half and press into a wheel (3/4'' thick) on a floured surface. The dough will be sticky, so sprinkle some flour on top to make it manageable. Cut into 8 pieces, and place them on a baking sheet. Repeat with the other half. Then brush a little bit of the soy milk you reserved onto each scone, so that they brown nicely. Bake for about 20 minutes.