A note from my kitchen: the only difficult thing about this recipe is keeping the muffins for more than a day, not because the muffins won’t keep – but because my family won’t let them alone. Everybody here loves fresh blueberry muffins.
I began with a recipe for Irish Brown Bread from the Ballymaloe Cookery School, in Ballymaloe, Ireland, as recorded by noted baker and blogger David Lebovitz. I adapted it to my kitchen, where I mill my own wheat and rely on the convenience of instant yeast.
I know that some readers will cringe at my ingredients list. I mix weight in grams, volume in cups and tablespoons, what the heck? In my kitchen, I use what’s handy, and what works. Sure, I could have weighed the water on the same scale I used for the wheat and flour –
It all started with a vision: a nice round loaf of country French bread, full of flavor and goodness. With the Mockmill, I finally had the means to grind my own grain. I wanted to make bread in a fairly simple way –
Since leftover steel-cut oats only improve with a few days storage, I always make a large batch. Leftover oatmeal can be refrigerated for up to a week. Some folks like to portion it out into glass jars for ready-to-grab breakfasts.
A note on the recipe source: These muffins with dried cherries are adapted from Tyler Florence’s Real Kitchen by (of course) Tyler Florence. He includes poppy seeds, which I omitted because they get stuck between my teeth.