Fall, chilly weather and pumpkins! Oh my!

YESSSSSS!

It's that time again. I will be in blissful pumpkin heaven for the next 3 months!

Not only that, but I will be making TONS of soups. I've been slacking all summer and I need to get back in to the swing of things. I've bought lunch everyday this week. The guys at SweetGreen know me by first name. Not sure if this is a good thing or a bad thing.

Stay tuned for lots of awesome recipes!

Blueberry picking is dangerous work.

One of my favorite things about summer is berry picking. I don't get to do it as often as I would like, but when I do, I go all out. This past weekend, the boyfriend and I went up to Butlers Orchard to pick some yummy berries. (More info on Butler's Pick Your Own here.)

Between the two of us, we left with quite a hull. One pound of blueberries and almost three pounds of blackberries to be exact. Not to mention a horrible insect sting on the back of my knee. The little bastard landed there and when I went to bend down, I smooshed him, and he stung me in retaliation. Word to the wise: WEAR BUG SPRAY and use a bucket or an old coffee can when picking blackberries. We had used our re-usable nylon produce bags and they were squishing the berries. I had to dispose of the evidence. Nom nom nom.

So. Now that I have all these damn berries, what to do?

The blackberries are up for discussion and I could really use some suggestions.

As for the blueberries, behold, the best darn cobbler this side of your mom's house. That's right. I said it. My cobbler is better than your mom's cobbler.

Blueberry Cobbler

What you need:
3 cups fresh blueberries
1/2 cup plus 3 tablespoons sugar
1/3 cup orange juice
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
1/2 cup butter (or Earth Balance for the vegans), room temp
1 egg (or egg replacement for the vegans)
1/2 teaspoon vanilla extract
dash of cinnamon or apple pie spice

What you do:
In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Let soak for 30-60 minutes.

In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside. Preheat oven to 375 degrees

In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Add flour mixture, stirring just until ingredients are combined. Add a tablespoon of flour if the batter is a little runny. Pour over blueberry mixture.

Bake in preheated oven for 30 to 35 minutes, until topping is golden brown and filling is bubbling. Check after 30 minutes and add more time if needed.

Vloppy Joes

That's right. Vloppy Joes. Vegan sloppy joes. Just as awesome as the meaty sloppy joes and equally as sloppy.

You can even switch it up by using either pinto beans or textured soy protein. I started out using the pinto beans. They turned out great!

What you need:
2 Tbsp Olive Oil
1 large white onion, chopped
4 celery ribs, chopped
4-6 cloves of garlic, chopped
1 cup tomato sauce
2 Tbps. tomato paste
1/2 C. ketchup
3 tsp. Tabasco sauce
1 tsp vegan worcestershire sauce
1 C. pinto beans or textured soy protein

What you do:
Heat the oil in a large skillet, and saute the onion and celery until soft. Toss in the garlic. Cook a few minutes longer.

Add the tomato sauce, tomato paste, ketchup, tobasco and worcestershire. Cook until it bubbles, then turn to low and let cook for about 10-15 minutes. Mix in the pinto beans, or textured soy protein and cook for approximately 5 minutes.

Serve on a whole wheat burger bun and enjoy!

Break Time

Hello all!

I will be taking a break for the next month or so to focus some other activities. Feel free to keep up with me here.

But I wanted to leave you with one last post. It's a really yummy vegan one too!

Fantabulous Oatmeal Cookies

What you need:
1 C. earth balance
1 C. sugar
1 C. brown sugar, packed
2 eggs (or EnerG replacement)
1 tsp. vanilla extract
2 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon
3 C. quick cook oats

What you do:
In a medium bowl, mix earth balance, sugar and brown sugar. Beat in the eggs (or egg replacement) and vanilla.

In a separate bowl, sift the flour, baking soda, salt and cinnamon. Slowly add the dry mixture to the wet mixture. Add the oats and mix thoroughly. Chill for at least 2 hours.

Preheat the oven to 375. Scoop out walnut sized balls and place on a lightly greased cookie sheet. Bake for 10-12 minutes. Bake for 8 minutes if using a darker cookie sheet. Allow to cool for approximately 5 minutes before transferring to a plate to cool completely.

Another Lazy Dinner Post.

I'm sick. My annual sinus infection is rearing it's ugly head over my normally productive life. I can't even do yoga. Seriously. I tried last night and fell into an embarrassing coughing fit. Woo woo.

However, since the boyfriend wasn't home to make me a dinner (that I couldn't taste anyway), I had to make something to eat. Toast just wasn't cutting it anymore.

So here is a simple, tasty, sinus clearing dinner that only took about 30 minutes out of my day. :)

Curried Potatoes and Peas

What you need:
3/4 c. bulger
2-3 medium red potatoes
1 tbsp. fresh grated ginger
1-2 tsp. of red curry
1 c. of frozen peas

What you do:
Bring 1 1/2 cups of water to a boil. Add the bulger and cover. Simmer until cooked.

Meanwhile, dice the potatoes and cook over medium-high heat until browned (about 12-13 minutes). Add the ginger and curry. If you don't like the heat, only use 1 tsp., otherwise, use as much as you like. Add the frozen peas, cover, and turn the heat down to low. Cook until the peas are no longer frozen.

In a large bowl, mix together the bulger and the potato mixture. Enjoy!

I poached an egg!

Yeah, that's right. I actually poached an egg. By myself. And the yolk didn't break.

I love poached eggs, however making them can be a tad intimidating. So, after watching many videos and reading every single helpful tip I could possibly find, I finally decided to try it for myself.

First, I brought the water to a rolling boil, then brought it down to a gentle simmer and added 1 tsp. of vinegar to the water. The reason for the vinegar is to help the egg coagulate more quickly while cooking.

*deep breath*

I started stirring the water to give it a whirlpool effect, cracked the egg and dropped it in the pot. Two and a half to three minutes later, I had a poached egg. A really tasty poached egg.

I served the egg over the best veggie hash in the world.

The Best Veggie Hash In The World

What you need:
4 red potatoes
1 med onion, diced
1 red pepper, diced
garlic salt to taste
sea salt and pepper to taste
Old Bay to taste
2 medium broccoli crowns (steamed for about 5-6 minutes)
1 1/2 tbsp. Safflower oil

What you do:
Dice and boil potatoes in lightly salted water. While potatoes are cooking, cook the onion and read pepper in the safflower oil in a large skillet. Cook for about 3-4 minutes of until tender. Add the potatoes and the steamed broccoli. Add spices to taste and cook on low heat for about 8-10 minutes or until potatoes are slightly browned.

Make the poached eggs last and serve together in a blissful breakfast combination. Mimosas optional, but highly suggested.

*picture borrowed from whatscookingamerica.net.

Baked, not fried...

That will be my new motto when making falafel.

Bad things happened in the kitchen tonight. I tried to improvise and I made a mess, ruined dinner and ended up making pasta.

I'm not even going to go into the horrid details.

But I will say that the stupid falafel balls tasted great even though they fell apart and...wait...not going to talk about it.

So here's the recipe. DO NOT fry them in sunflower oil, like I did. Instead, turn on the trusty oven and sit back with a glass of wine while the magic happens.

Spicy Falafel

What you need:
1 can of chickpeas
1 small red onion, diced
2 garlic cloves, crushed
2 tsp coriander
1 tsp ground cumin
dash of garam masala
dash of cayenne pepper (or more if you like heat)
1 egg white
1/2 tsp baking powder
chickpea flour for shaping
salt and pepper to taste
olive oil

What you do:
Lightly drizzle a baking pan with the olive oil. Preheat oven to 350 degrees. Place pan in the oven to preheat.

Toss the chickpeas, onion, garlic, spices and egg white into your food processor. Process to form a firm paste, with some texture. Stir in the baking powder.

Coat your hands with the chickpea flour and form into 1 1/2-2 inch balls. Recipe should allow for about 9-10 falafel balls.

Place the balls in the preheated pan and bake for 10-15 minutes.

***Disclaimer***
I've not tried this baking method yet, but I have compared a couple different baked falafel versions and this seems to be the consensus. I will report back later this week when I try this again. Luckily, I have lots of pasta on standby.

This _______ is missing something...

These words are spoken quite often when the boyfriend and I are making dinner. No matter how good a recipe sounds, it sometimes is missing that little extra something to make it awesome.

Perfect example was tonight's dinner. Thanks to a very generous friend that let me borrow her copy of the vegan soup bible, I've been in total soup mode. Tonight I tried the Arborio Rice Soup with Spring Vegetables. Very simple spring soup that packs a lot of flavor and has an awesome texture thanks to the rice. Arborio rice is most commonly used in risotto because of the creamy texture it provides. TMYK!

So, after the soup had a chance to simmer for about 20 minutes, I gave it a taste. I thought it was good, but I wanted a second opinion. After tasting, the boyfriend said those few words that makes me do a mental inventory of my kitchen..."It's missing something...".

What you need:
*items have been added for awesome flavor

1 Tbsp. olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 32oz carton of low sodium vegetable broth
4 C. water (although I only used 3)
3/4 C. raw arborio rice
8oz of baby bella mushrooms, sliced
1 tsp. dried basil
2 C. slender asparagus stalks, cut into 1/2 inch lengths
1 C. thawed frozen peas, or fresh peas
1 C. diced fresh tomatoes
1/4 or 1/2 C. minced fresh parsley
1/4 C. sliced, oil cured sun dried tomatoes
Salt and freshly ground pepper to taste
*2 whole sprigs of fresh rosemary

What you do:
Heat the oil in a large soup pot. Add the onion and garlic and saute over medium-low heat until both are golden.

Add the broth, 2 cups of water, rice, mushrooms and basil (if your using dried parsley instead of fresh, add it now and use about 1 tsp). Bring to a rapid simmer, then lower the heat. Cover and simmer for 15-20 minutes, stirring occasionally, or until the rice is tender.

Stir in the asparagus and remaining cups of water (this is where I omitted one cup of water). Add the rosemary. Cover and cook for 5 minuets longer.

Add the peas, tomatoes, parsley (if using fresh), and dried tomatoes. Heat through, and add more water as needed to give the soup a thick but still soupy consistency. Season with salt and pepper to taste.

Keen-what?

I recently started using quinoa (pronounced keen-wah) in a TON of dishes. It tastes better than couscous and it's better for you. Couscous is a form of pasta, where as quinoa is a whole grain and it's full of awesome vitamins and protein. You can find more info about it here.

So how do you use it? Well, because of it's slightly nutty flavor, it can be used in plethora of recipes, including pastries and baked goods. You can ground it into a flour, or use it in place of rice. It tastes great on salads (thanks sweetgreen) and it can replace your morning oatmeal by cooking it in almond milk, then adding some fresh fruit and honey!It's also considered Kosher for passover fare.




I made this easy recipe to help introduce quinoa to my boyfriend. He's a great guinea pig and will try just about anything I make, and give me an honest opinion. I had already tried it numerous times, but had never made the attempt to cook with it. Luckily, it turned out great and now he's obsessed with it just as much as I am.

Sweet Potato Quinoa Casserole

What you need:
1 c red Quinoa, rinsed (you can also use white)
2 c vegetable broth (I used the Pacific organic veggie broth)
2 sweet potatoes, diced and baked
3 tbsp. olive oil
Juice from 1/2 a lemon
Salt and pepper to taste
1/4 tsp. cayenne pepper (If your not a fan of heat, then only use a small pinch or two)

What you do:
Dice the sweet potatoes and use about 1 tbsp of the olive oil to brush over the sweet potatoes. Bake at 400 degrees for about 30 minutes. The timing doesn't have to be perfect. I prefer my sweet potatoes to be slightly mushy.

After rinsing the quinoa, simmer in the vegetable broth for approximately 10 to 15 minutes, or until the liquid is gone and the quinoa is light and fluffy. Remove from heat and set aside in a large bowl.

When the potatoes are done, toss with the quinoa.

In a separate bowl, combine the lemon juice, remaining olive oil, salt pepper and cayenne pepper. Give it a quick whisk, pour over the quinoa mixture and gently toss. Season with additional salt and pepper if desired.

Makes about 8-10 serving as a side dish, or 4-5 servings as a main dish. Enjoy!

I need an appliance makeover! aka The Cinnamon Roll Fiasco

I think the Food Network needs to create a show that helps poor souls like me makeover their kitchen appliance collection. They could even make it fun by having the contestants battle it out (similar to Cupcake Wars) with their crappy appliances. The winner would get sparkly new kitchen toys! Nothing fancy, just the basics like a stand mixer, food processor and hand blender.

So this past weekend, I wanted to try Naturally Ella's Vegan Cinnamon Roll recipe. They actually came out pretty tasty, but the consistency was totally off. I blame my crappy hand mixer because it totally couldn't handle the thickness of the dough and I had to kneed it by hand. I'm actually starting to hate my hand mixer to the point that I'm going to be trading it in for this beautiful thing:



No longer would I have to shy away from making certain cakes and pastries! I could make whatever I want! My cinnamon buns would never look like this ever again!



Yes, sad, I know. At least they tasted good.

Whole Wheat (vegan) Cinnamon Rolls
By: Naturally Ella/Erin
Details

* Prep Time:
180 min
* Cook Time:
20 min
* Ready In:
3 hour, 20 min

Servings: 8 pieces
Ingredients

* 3/4 cup almond milk warmed
* 2 1/4 tablespoons instant yeast
* 1 tablespoon natural cane sugar
* 2 tablespoons sunflower oil
* 1 1/2 teaspoons salt
* 1 tablespoon ground flax seed
* 3 tablespoons water
* 1 cup whole wheat pastry flour (or regular whole wheat flour)
* 1/2-1 cup unbleached all purpose flour

Filling

* 1 tablespoon sunflower oil
* 1/3 cup sucanat
* 2 tablespoons cinnamon

Icing

* 1/2 cup powdered sugar
* 3-4 tablespoons almond milk
* 1 1/2 teaspoons vanilla extract

Directions

* In a small bowl combine ground flax seed and water, set aside. Heat almond milk (either in a sauce pan or microwave)- don't let it get too hot (I zapped mine in the microwave for about a minute.)
* In a stand mixer bowl, at milk, yeast, and sugar. Let sit for about five minutes or until yeast activates. Add in oil, flax seed mixture, salt, and the wheat flour. Give a good stir with a spoon and then turn on the mixer with the dough hook. Begin adding the all-purpose flour 1/4 cup at a time, letting it mix in before adding more. You want your dough to be soft (but not sticky) and the key to that is adding just enough flour so that it pulls away from the sides of the bowl but may still slightly stick to the bottom and letting it knead for 5-8 minutes.
* Once the dough is here, scoop out of the bowl, form into a ball, place back in the bowl, brush it with a oil, and let it sit in a warm, draft free spot for 1- 1 1/2 hours.
* Turn the dough out onto a floured surface and roll out into a 8 by 12 rectangle. Brush oil over entire surface and sprinkle sucanat and sugar over the entire surface. Begin the the edge closest to you and roll away from you- tucking the dough in as you go (I always think of it as like rolling up a sleeping bag. Once you have the log, squeeze it just a little and mark eight rolls out (I use the cut in half method- Half once, Half each of those, half each of those). Place in a round 8" cake pan that has been rub with oil. Cover with a warm towel and let rise again for 45 minutes to and hour.
* After about a half hour of rising, pre-heat your oven to 350˚. Once rolls have risen and oven is up to temperature, bake for 15-20 minutes. Rolls should be firm to the touch and golden brown. Remove from oven and let cool slightly while you make the icing.
* To make the icing, place powdered sugar and vanilla extract in a bowl- add only enough almond milk to get a thick consistency of the icing. If you find you added too much milk, add more powdered sugar. Also, if you want to leave these with a little less sugar, leave the icing out completely- they are delicious even without.

Vegan Fried Rice

I love fried rice, but I don't love the greasy-ness and the way it always makes me feel like a bloated cow afterward. No more cute little takeout box for me. I found a way to enjoy fried rice the vegan way: no egg, no meat, just veggies, rice and tons of flavor.

What you need:

Brown Rice (or wild rice, if your feeling...wild)
2 tbsp sesame oil
1/2 small red onion
1 yellow pepper
2-3 carrots, chopped
1 cup broccoli
1 cup cabbage
1/2 tablespoon white wine vinegar (or you can use rice vinegar)
1/2 tablespoon soy sauce
1 teaspoon garlic powder

(Feel free to substitute other vegetables. I threw in some baked brussel sprouts and it was mighty tasty)

What you do:
Prepare rice according to package. I suggest you invest in a rice steamer if you don't already have one. Set aside when finished.

Chop all vegetables. Heat sesame oil over medium-high heat. Toss in onion, carrots and pepper. Turn heat down to medium setting and cook for about 2 minutes. Toss in the broccoli and cabbage, cook until tender. Stir in soy sauce, vinegar, and garlic powder and cook for a couple more minutes.

Remove veggie mixture from the pan and set aside in a large bowl. Add the perfectly steamed rice to the pan and cook for a couple minutes, stirring occasionally.

Toss the "fried" rice with the vegetable medley and enjoy!

There's always thyme to make some salad dressing.

Chances are, if you like Lebanese, Indian, Spanish or Greek cooking, you have tasted or used thyme. These teensy leaves pack a flavorful punch, especially if fresh.

For my herb growing friends, early spring is the best time to plant indoors. Full sun and a light soil will ensure a healthy plant. I will be planting my first seeds this weekend. Hopefully it will look like this:


Then I can make lots of this:

Lemon Thyme Dressing

What you need:
Juice of 1 lemon (if you don't like as much lemon, feel free to use only half the lemon)
1 tsp Dijon or horseradish mustard
4 Tbsp of olive oil
1 shallot
1 garlic clove
2-3 sprigs of fresh thyme (dried thyme will not work)
Fresh ground pepper
Dash of paprika
1/4 tsp lemon zest

What you do:
Whisk ingredients together, chill and serve over a salad. Or be daring and drizzle over some baked sweet potatoes.

Fat Tuesday!

That's right. Time to get fat before lent. I'm not religious, and I'm not giving anything up, but I will get down with a Louisiana-inspired meal complete with a king cake. Or in my case, a bundt cake topped with purple, green and gold icing because I had 1 too many drinks at happy hour. Short synopsis, it looked horrible, but it tasted good. There's even an almond in it!

On to the main course!

Creole Seasoning

1 tbsp black pepper
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp oregano
2 1/2 tbsp paprika
1 tbsp thyme

Mix all ingredients in an air tight container. Store for later use.

Vegetarian Red Beans and Rice

What you need:
3 cans of red kidney beans (You can use fresh bean, just make sure you soak the overnight)
Creole Seasoning to taste
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
As much garlic as you like, minced (I used 3 small cloves)
1 or 2 bay leaves
Crystal hot sauce, to taste
black pepper to taste
Salt to taste

What you do:
Place the red beans with the creole seasoning and bay leafs in a large pot. Cover with water and boil away for about 30 minutes.

While the beans are boiling, sauté the onions, pepper, celery and garlic until the onions turn translucent.

After the beans are boiled and drained, add the sautéed vegetables, salt, pepper and hot sauce to the beans and just enough water to cover. Bring to a boil, then reduce heat to a low simmer. Simmer for 2-3 hours, or until the mixture has taken on a creamy texture. Add more water is the beans start to look dry and burned. Feel free to adjust seasonings as the mixture is simmering. Stir occasionally, making sure that the mixture doesn’t sstick to the bottom of the pot.

*Hint - If the mixture isn't taking on a creamy texture, remove 2 cups from the pot, mash in a bowl and return to continue simmering.

Serve over rice and enjoy!

I would love to post pictures, however, I was distracted by something shiny and totally forgot. Oh well. Better luck next time!

Work it!

I love my new kitchen. Everything is placed perfectly and there is plenty of counter space. It's also the fist thing I unpacked when we moved to our new apartment.

After many nights of making quick dinners and eating out, I was ready to get to work and start trying new recipes! This past Sunday, I woke up bright and early to make a fabulous breakfast for Tim and myself. We worked really hard the day before and I felt we deserved a nice treat.


Please excuse the blurry picture. My camera was packed at the time. This was taken with my silly droid camera.

Strawberry Panko Muffins (Inspired by a recipe found on foodbuzz.com)

What you need:
2/3 cup softened margarine
2/3 cup fine sugar
1/2 tsp sea salt
Ener-G equivalent to 2 eggs
2 tsp vanilla extract
1 1/2 cups of panko flakes
2 1/2 tsp yeast
1/2 cup of water
Slices strawberries
1 tsp vanilla sugar
2 tbsp soft brown sugar
1 tsp ground cinnamon

What you do:
Mix the margarine, sugar and salt until smooth. Beat in the vanilla and eggs.

Add the panko and yeast and mix well. Slowly add the water until the mixture becomes sticky. Add chopped strawberries.

Half fill a 12 cup muffin tray with the mixture. Top each bit with some berries for beautifulness.

Give the batter time to double in size. This should take about an hour on a relatively warm day. You can place the muffin tin in the oven with the light on ONLY if there is a chill in the air. Mix together the brown sugar and cinnamon and set aside. (Obviously I did not wait long enough. My muffins were kind of flat, but still tasty.)

Once the mixture has risen (all the way), preheat the oven to 370 degrees. Sprinkle the top with the brown sugar, vanilla sugar and cinnamon mixture.

Bake for 15 - 20 minutes.

Remove from oven and let the muffins cool for about 5-10 minutes. Remove from muffin tin carefully and enjoy! These little beauties go great with coffee or tea!

Hello there, old friend.

I miss my little blog. I've been cooking and baking, but no posts to share. There is a move in our very near future and all of my spare time is dedicated to packing and cleaning. Not to mention my black belt test is at the end of this month. So for now, enjoy some of my older posts. I will be adding many, many new recipes in the near future. The new kitchen is quite large and in charge and I can't wait to move in and start cooking up a storm!

Before I forget...

I've been meaning to add this recipe for a while now. I got inspired by a lemony green bean dish that I had at a restaurant a couple weeks back. I decided to use asparagus and add some panko and garlic to give it a little pizazz and it turned out great.

Roasted Asparagus

What you need:
2 Tbsp. unsalted butter
2 cloves of garlic, minced
1 C. panko
course sea salt to taste
1 1/2lb of asparagus
2 Tbsp. olive oil
1/4 tsp. coarsely ground black pepper
juice from 1/2 a lemon (take the seeds out before squeezing. no one likes lemon seeds)

What you do:
In a small saucepan over medium heat, melt butter. Add half of the minced garlic and cook, stirring often until fragrant. Add the panko and toast, stirring constantly for about 3 minutes until golden brown and crisp. Remove and add a pinch of salt. Set aside.

Preheat the oven to 350 degrees. In a foil covered roasting pan, lay the asparagus spears out in a single layer. Drizzle with the olive oil. Roll the spears back and forth until covered. Sprinkle with remaining minced garlic, salt and pepper. Roll the asparagus once more to coat evenly.

Place the pan in the oven and roast for about 10-12 minutes, depending on how thick your spears are. The tips should be browned and the spears tender when pierced with a fork. Transfer the asparagus to a serving tray and toss with the lemon juice. Add the panko, toss again and serve.

Happy New Year!

My new year's resolution is to take more pictures of the food that I post on my blog. I know how irritated I get when a recipe doesn't come with a picture and I don't want to be that chick. Sometimes it really helps to have a visual reference. It can also be inspiring. Or make you really, really hungry.



So, while relaxing on this final day before heading back to work tomorrow, take 20 minutes to whip up some of my mom's blueberry muffins. They kick ass and will be a quick breakfast while your rushing out the door in the morning. Let's face it, your snooze button will probably be getting a work out tomorrow. I know mine will.

Blueberry Oatmeal Muffins

What you need:
2 1/4 C. plus 2 tbsp. all purpose flour
3/4 C. rolled oats
1 tbsp. baking powder
1/2 tsp. sea salt
3/4 tsp. cinnamon
1/4 tsp nutmeg
1 C. soy milk (or you can use buttermilk if you chose not to go the vegan route)
EnerG egg replacement equivalent to 2 eggs (or you can just use 2 eggs)
1 C. sugar
6 tbsp. vegetable oil
1 1/2 C. fresh blueberries
1 Tbsp granulated sugar

What you do:
Preheat oven to 325 degrees. Line a muffin tin with paper liners.

Combine 2 1/4 C. of flour, oats, baking powder, salt, cinnamon and nutmeg in a large bowl. Sift ingredients together.

Combine milk, eggs, sugar, vegetable oil. Whisk just until combined. Pour liquid mixture into dry mixture and stir until just incorporated. Do NOT over mix. Toss blueberries with remaining flour and fold into muffin batter.

Spoon equal amounts of muffin batter into lined muffin cups, sprinkle with sugar and bake for about 20-25 minutes.