I have been enjoying the new farmers market in Camas, on 5th Street, between Birch and Cedar. It was introduced this year with the hope of bringing together local farmers and people eager to support sustainability and to eat locally grown produce straight from the farm. So far it seems to be going well. It is a nice place to shop on Saturday mornings while taking in a little live music, seeing some food demonstrations and visiting with friends and neighbors.
While the selection of vegetables is fairly limited, what I have found at the Camas Farmers Market is an abundance of locally grown berries. Wonderful huge fresh blueberries from Meadowglenn Farms are my favorite. The blueberries have been so plump and sweet that my husband and son eat them by the handful straight from the box. By the time I get them home the box is getting low. Every time they walk by the box in the kitchen they grab another handful and by Monday morning few are left to use in a recipe.
Last week I set some aside. I wanted to try a muffin recipe from the sheet I picked up when I bought the berries. The recipe sounded too good to be true. It claimed to be low in fat and yet promised a rich flavor from a combination of oatmeal, buttermilk, just a little sugar, egg whites and fresh sweet blueberries.
The muffins turned out to be delicious! Soft, creamy, delicately nutty and mildly sweet, they were more like a nice bowl of hot oatmeal than a coffee cake. Leftovers were great when split and toasted. But then again, with these beautiful local berries, how could I go wrong?
I also added a handful of fresh blueberries to a fruit salad I put together for breakfast. I dressed it simply as suggested in a post about summer fruit at Cooking in Cleveland. It sounded good and I thought the cinnamon was a nice touch. Still I hardly expected it to be amazing until I found I couldn't stop tasting it while it sat for the flavors to blend. This is a great dressing for peaches and blueberries not to mention other fruit and it is so easy. I think it would be especially nice on honeydew and maybe pears, or grapes and strawberries, or even just by itself, served with a spoon....well maybe that's just me! Anyway it was delicious, a nice complement to hot Blueberry Oat Muffins, fresh from the oven.
Blueberry Oat Muffins
1 cup old fashioned oats, uncooked
1 cup low fat buttermilk
2 egg whites, lightly beaten
2 Tablespoons butter, melted
1/2 teaspoon grated lemon peel
1 cup flour
3 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries (fresh or frozen)
Preheat oven to 400 degrees. Lightly spray 12 muffin cups with cooking spray.
Mix oats and buttermilk in a medium bowl. Let stand 10 minutes.
Add egg whites, butter and lemon peel, mixing until well blended.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl and mix well.
Stir in dry mixture, just until moistened.
Gently fold in blueberries.
Fill muffin cups nearly full. Bake 20-25 minutes or until golden brown. Cool muffins in tins on a wire rack. After 5 minutes remove from pan. Serve warm.
Yield: 12 muffins