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CLERMONT'S BLUEBERRY MUFFINS

Finalist from the Florida Springfest 2000 Recipe Contest
Three finalists for each category prepared their dishes at the "Red, White and Blues" challenge in Pensacola in mid-April. Judging took place at Pensacola Junior College by a panel of local chefs and celebrities.
This recipe won The Best in the Breads, Pancakes and Crepes Category!

Makes 12 - 15 regular size muffins. (Note: use large muffin pans, if desired.)

1 cup quick cooking oats, uncooked
1 cup buttermilk
1 egg, beaten
1/2 cup light brown sugar
1/2 cup canola oil

1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. almond extract
1/4 tsp. vanilla extract
1 cup fresh Florida blueberries
1/2 cup coarse sugar

Preheat oven to 400 degrees.
In a medium bowl, combine oats and buttermilk.
Let stand for 30 minutes.
Add egg, brown sugar, canola oil, flour, baking powder, baking soda, salt, almond extract and vanilla extract. Mix well.
Gently fold in the Florida blueberries.
Spoon mixture into greased muffin pans.
Sprinkle with coarse sugar.
Bake in a 400 degree oven for 18 minutes.

 
Courtesy of the Florida Department of Agriculture and Consumer Services