Magnolia Bakery's Oatmeal Muffins. |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 8 |
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I got this recipe from The Magnolia Bakery Cookbook, which I just recently purchased. These muffins are relatively easy and are a blank canvas as far as fruit and nut mix ins. I used some fresh blueberries that I had on hand and they came out wonderful! Ingredients:
2 cups rolled oats (not quick-cooking oats!) |
1 1/2 cups milk |
1 1/2 cups flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon cinnamon |
2 large eggs, slightly beaten |
1/2 cup light brown sugar |
1/2 cup unsalted butter, melted and slightly cooled |
1 teaspoon vanilla |
3/4-1 cup fresh blueberries, these were not called for in the original recipe, but i had some on hand that i needed to use |
Directions:
1. Preheat oven to 400 degrees.
2. Grease a 12-cup muffin tin. (I used Canola Oil spray).
3. Mix oats and milk in a medium-sized bowl. Sit to the side for 10 minutes.
4. In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined. Be careful not to overmix!
5. Fill muffin cups about 3/4 full, and bake for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. Do not overbake!
6. Let Cool and Enjoy!
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