BLUEBERY-ZUCCHINI OATMEAL MUFFINS 1 Stick Butter, room temperature 1 Cups Sugar 2 Tablespoons Oil [vegetable] 2 Eggs Beat together until light and fluffly. Add: [stir in with a spoon] 1/2 Cup milk 1-3/4 Cups Flour 1/2 Cup Oatmeal Flour [put 1 Cup of Oatmeal in a food processor or blender, blend until it is a flour consistency] 3-1/2 tsp. baking powder 1/2 tsp. salt 1 Tsp. vanilla Do not overmix. Add: 2 Cups frozen or fresh blueberries [do not thaw frozen berries] 1 Cup Finely grated zucchini [with skin on]
Pre-heat oven to 375 degrees. Grease a muffiin tin. Fill 2/3 full with batter. Sprinkle muffins with sugar, 1 tsp. oatmeal and a sprinkle of cinnamon. Bake 18 to 22 minutes, until golden brown and no batter show in center.
