SUMMER GLORY MUFFINS

1 cup unbleached flour
1 cup regular rolled oats
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup buttermilk
1/3 cup light molasses
3 tablespoons vegetable oil
1 egg
1 cup fresh Great Lakes Blueberries
1 cup grated carrot (approx. 2 medium carrots)
1/2 cup raisins
1/3 cup chopped walnuts

Preheat oven to 400F. Prepare muffin tins by lining with paper muffin liners.

In a large bowl combine flour, oats, brown sugar, baking powder, soda and cinnamon.

In a medium bowl, thoroughly combine buttermilk, molasses, oil and egg. Make a well in the center of the dry ingredients and add the buttermilk mixture all at once. Stir just until the dry ingredients are moistened.

Sprinkle blueberries, carrot, walnuts and raisins over the muffin batter. Gently fold in the ingredients until evenly mixed. Spoon mixture into prepared muffin tins.

Bake 18-20 minutes until lightly browned and toothpick inserted in center comes out clean.

Yield: 18 muffins
Source: Michigan Blueberry Growers Association