Oatmeal Muffins

By carvalhohm2

Ingredients

• Basic Recipe:
• 1 cup milk*
• 1 teaspoon white vinegar
• 1 cup rolled oats (not quick oats)
• 1 large egg, at room temperature
• 1/4 cup packed, light brown sugar
• 1/2 cup butter, melted and cooled slightly
• 1 cup plus 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Add-ins** of choice
• Topping:
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter, cubed

Details

Servings 12
Adapted from webmailb.netzero.net

Preparation

Step 1

Combine milk, vinegar and oats in a large bowl and let stand one hour.

Preheat the oven to 375°F. Grease 12 muffin cups, or line with paper liners.

Crack the egg into the oats and milk mixture; add brown sugar and mix to combine. Stir in melted butter.

Mix remaining ingredients in a large bowl: flour, salt, baking powder, baking soda, and spices. Gently fold into batter, taking care not to over mix.

Sprinkle add-ins** of your choice and combine gently.

Fill muffin cups:
In a small bowl combine the topping ingredients. Sprinkle over tops of muffins. Bake until light brown and a toothpick inserted into a muffin comes out clean, about 12 to 18 minutes depending on what you’ve added in. Muffins will take slightly longer to bake if you are adding fresh fruit.

Notes:
*You may substitute 1 cup buttermilk, omitting the vinegar from the recipe.

**Add-Ins:
1 cup raspberries, fresh or frozen, and ½ cup dark chocolate, chunks or chips

3/4 cup diced apple and ½ cup toasted walnuts, roughly chopped

3/4 cup dried cranberries and ½ cup toasted pecans, roughly chopped

3/4 cup white chocolate, chopped or chips, and 1 cup blueberries, fresh or frozen

1/2 cup toasted, unsweetened coconut and ¾ cup peanut butter chips

3/4 cup dates, pitted and chopped, and ½ cup pistachios

3/4 cup golden raisins and ¾ cup grated carrots