This rainy start to spring has put a damper on my mood recently (bad pun, no apologies) and I’ve been wishing and hoping that the sun will break through and May flowers will bloom even when it’s supposed to be April showers. After all, March went out like a lion instead of a lamb, the weather should mix it up a little! To get in the spirit of spring, I’ve been making meals with lots of spring fruits and veggies like asparagus, artichokes, baby lettuces and berries. Since I already have classically autumn apple cinnamon and pumpkin spice oatmeal cakes, I came up with a lovely Blueberry Muffin Oatmeal Cake for this season. It’s a little cakier than my other oatmeal cakes, and worthy of the muffin name for that reason. Go ahead, whip one up and take a bite bursting with berries!
Ingredients:
Essential ingredients
1/2 cup gluten-free quick-cooking oats (using these instead of rolled oats results in more of a muffin-y texture – I went with Chex Gluten Free quick-cooking oats)
1/3 cup unsweetened applesauce
2 Tbsp Greek yogurt – plain, vanilla or blueberry
1 egg white (substitute applesauce if desired)
1/4 cup fresh blueberries
1 tsp cinnamon
1 tsp brown sugar
Pinch salt
For topping: 2 tsp each of Greek yogurt, cream cheese, and blueberry jam or preserves
For ramekin: 1 tsp butter (can substitute olive oil or cooking spray)
renaissancerunnergirl 