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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Basic oatmeal muffins that can be combined with just about anything! Ingredients:
1 cup milk |
1 tsp white vinegar |
1 cup rolled oats (not quick oats) |
1 large egg, at room temp |
1/4 cup dark brown sugar |
1/2 cup butter, melted and cooled slightly |
1 cup plus 2 tbs all-purpose flour |
1/4 tsp salt |
1 tsp baking powder |
1/2 tsp baking soda |
1/4 tsp nutmeg |
1/2 tsp cinnamon |
add-ins of your choosing |
Directions:
1. Combine milk, vinegar, and oats in a large bowl and let stand one hour.
2. Preheat oven to 375 degrees. Grease a twelve-cup muffin tin and line with cupcake papers.
3. Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.
4. Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix.
5. Sprinkle add-in and flavorings of your choice and combine muffin batter gently.
6. Use a large ice cream scoop or 1/3 cup measuring cup to scoop batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 10-12 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or rhubarb.
7. Remove from oven and cool in tins. To remove, run a sharp knife around the edges and pop muffins out. Enjoy!
8. *You may also substitute 1 cup buttermilk, and then omit the vinegar from the recipe.
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