I usually don’t stress too much about antioxidants, but I thought these goji berries looked intriguing so I mixed them up in some oatmeal muffins. Each time I eat one it adds a year to my life. Pretty sure that’s how it works.
- 1 cup goji berries
- boiling water
- 1/2 cup milk
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 3/4 cup brown sugar
- 1 TBSP baking powder
- 1/2 tsp. kosher salt
- 1/4 cup oil or melted butter
- 2 large eggs
- 1 tsp. vanilla extract
- 2 TBSP turbinado or other coarse sugar
Measure goji berries in a 1-cup liquid measuring cup. Pour boiling water over the berries until just covered. Let sit until the berries have softened and cooled to room temperature.
Preheat oven to 400°F.
Line 12 regular or 6 large muffin cups with paper or grease each with butter.
Stir together whole wheat flour, all-purpose flour, oats, brown sugar, baking powder and salt in a large bowl.
Drain goji berries, reserving liquid in a 2-cup liquid measuring cup – you should have about a 1/2 cup.
Combine reserved liquid with enough milk to equal 1 cup.
Beat together milk and reserved goji liquid, eggs, oil or butter and vanilla. Pour over oat mixture and gently stir, until just moistened. Add goji berries and fold until there are no flour patches remaining.
Divide batter among the muffin cups, filling each 3/4-full. Top each muffin generously with turbinado sugar.
Bake regular sized muffins for 20 minutes, large muffins for 35 minutes, or until a toothpick in the center comes out clean.
Let cool for 5-10 minutes before removing from muffin tin.
bakers anonymous 