Sunday, June 25, 2017

Oatmeal muffins

This is a fantastic oatmeal muffin that you can dress up or down with dried fruit or nuts. It's soft and fluffy without feeling too hearty or dense. They are definitely kid-approved!
Call me crazy, but I think I'm starting to lose my mind as I get older. I find myself heading to the pantry, only to forget what I was supposed to be doing there. Then I'll start walking up the stairs and when I'm halfway up, I don't remember why I was going upstairs.

Am I the only one? Or do you experience this loss of memory too? Maybe I'm the only crazy one here.

So these muffins. I had every intention of making these oatmeal raisin muffins. I really did. I searched high and low in my pantry and couldn't find the raisins, even though I was fairly certain we had a big box of them. And because I wasn't able to locate them, these just became plain oatmeal muffins.
Even without the raisins, these muffins were fabulous. The oats made them nice and hearty while the warm cinnamon and nutmeg gave them a nice warm undertone. I kept mine in the refrigerator, and they heated up very nicely in the refrigerator for a quick breakfast.

As for those raisins - do you want to know where they were all this time? In the refrigerator, and right next to the applesauce that I used in this recipe.

So maybe it's time for that yearly eye appointment...

Oatmeal muffins

  • 1 and 1/4 cups all-purpose flour (can substitute with whole wheat if desired)
  • 1 cup old fashioned oats
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 Tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup milk of choice
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • Coarse sugar for sprinkling, optional

Preheat your oven to 425 degrees F. Generously grease a standard muffin pan and set aside.

In a large bowl, whisk together the flour, oats, sugars, baking powder, cinnamon, nutmeg and salt. Set aside.

In a medium sized bowl, mix together the milk, vanilla, applesauce and eggs until well blended.

Transfer the milk mixture into the large bowl with the dry ingredients and mix until everything just comes together. Do not over mix. The batter will be slightly runny.

Evenly distribute the batter into your muffin pan, filling, each well about 3/4 full. Sprinkle some coarse sugar on top and bake in your preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool before serving.

Muffins should be stored in an airtight container at room temperature or in the refrigerator and will last for several days. They can also be frozen and thawed.

Yield: About 12 muffins

Source: Slightly adapted from King Arthur Flour


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