*1 cup Old-Fashion Rolled Oats, few extras for topping
*1/2 cup Quick Oats
*1 tablespoon Baking Powder
*1/2 teaspoon Sea Salt
*2 large Eggs, slightly beaten
*1 cup Almond Milk
*1/4 cup Extra Light Olive Oil
*1 tablespoon Vanilla Extract
**1 heaping cup Fresh Blue Berries, add after adding batter to muffin tins
*Muffin tin with Cupcake Liners/cups
Directions:
Dry Ingredients:
Add to a mixing bowl: Wheat flour, all-purpose flour, brown sugar, rolled oats, quick oats, baking powder and salt. Mix together and set aside.
Wet Ingredients:
Add to a second mixing bowl eggs and whisk with fork. Then add milk, oil and vanilla. Whisk all together. Then add to the dry ingredients and mix until combined.
Scoop batter into lined muffin tins, 3 tablespoons per muffin cup. Divide blueberries evenly to the tops of each filled muffin cup. Then sprinkle on the brown sugar and rolled oats to the tops of the blueberries.
Bake muffins in a pre-heated 400*F. oven for 20 minutes or until toothpick comes out clean.
Easter or Spring Sprinkles, we found these Wilton Sprinkles/Candies at Walmart
Ingredients:
Overnight Starter
*1 cup All-purpose Flour
*1/2 cup Cool Water
*1/8 teaspoon Instant Yeast
Bread Dough
*2 and 1/4 cup All-purpose Flour, more if needed
*1 and 1/4 Sea Salt
*2 teaspoons Instant Yeast
*1/3 cup Granulated Sugar
*1/4 cup Butter, room temperature
*2 Large Eggs
*1 Large Egg Yolk
*1/4 teaspoon Orange Extract
*2 teaspoons Vanilla Extract
*Zest of 1 Orange
Instructions:
Make overnight starter in a bowl and cover with plastic wrap. Place in a cool room overnight up-to 15 hours.
In the morning make the dough. Mix the bread dough ingredients together in a stand mixer with dough hook, knead on medium low speed for 8 minutes adding a little extra flour if needed. Dough should be elastic and sticky but forming a satiny ball.
Remove dough to a bowl rubbed with extra light olive oil and cover and allow to raise 2 hours or until double in bulk.
Divide dough into 3 sections and roll out into 3 snake/rope shapes each 18 inches long. Take the snake/ropes and Braid them together. Then make a circle with the braided dough making a wreath, tucking one end under the other. Let wreath dough rise for another 2 hours.
Pre-heat oven and bake at 375*F. for 20 minutes or for 15 minutes at 375*F. Reduce heat to 350*F. Tent the wreath with foil the last 10 minutes of baking. Test with instant read thermometer, insert into bread and should read 190*F.
Remove from oven place on serving platter and allow to cool slightly, before adding/drizzling frosting/glacé. Then add sprinkles of your choice. Best enjoyed warm!
* 3 tablespoons Whole Milk or 2 and 1/2 tablespoons whipping cream and 1/2 tablespoon water (You can use other milk but you will have to add more powdered sugar)
Whisk together the milk and powdered sugar until smooth no lumps.
Now stir in the light corn syrup and extract.
*3 tablespoon Light Corn Syrup
*1 teaspoon Vanilla extract, use clear Vanilla extract if you need a white frosting/Glacé and if you want an Almond Flavor use an Almond extract.
Instructions:
Mix by hand until smooth; add more liquid or powdered sugar until desired consistency for drizzling.
