This is a very special cake. Not for the flavors, not for its looks, but for whom it was made. My mother is visiting from India and my Dad drove in from MI, and, for the first time in decades, we celebrated my Mommy’s birthday with this cake. I make cakes for pretty much everyone who is near and dear to me, but to make a cake for my mother…….well it has by far been the greatest joy of my life thusfar !
I like some variation in the morning. Normally it is oatmeal with honey, almond milk and black pepper–yes, black pepper–try it, it tastes great! But I digress. This is about fresh blueberries in your oatmeal muffin. Good Morning never tasted so good. I have tried several oatmeal muffin recipes and I have settled on this one–moist, yet a little crumbly for the almond meal. I hope you like it, as much I did.
Yields about 12 muffins
1.5 cups of almond meal
0.5 cups of quick cooking oatmeal
0.25 cups of AP flour
1 tbsp of baking soda
1tbsp of baking powder
0.5 cups of oil
0.5 cups of almond milk
0.25 cups of honey
zest of 1 lemon or 1tsp of lemon extract (optional)
1 pint of blueberries
sliced almonds for topping the muffins
Preheat oven to 350F
Mix all the dry ingredients in one bowl
Mix all the wet ingredients in another bowls or large measuring cup
Slowly incorporate wet into dry. The batter will be runny
Fold in the blueberries
Portion into a lined muffin pan. There might be some extra batter, I put it in a ramekin and bake it off. (serve this one with vanilla ice cream for a late night treat).
Garnish the tops with sliced almonds.
Bake for 30-35 mins, till a toothpick comes out clean.