oatmeal muffins

By tinathorn

Ingredients

• 1/3 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
• 1/4 cup all-purpose flour
• 1/4 cup firmly packed brown sugar
• 3 tablespoons margarine or butter, chilled and cut into pieces
• 1-1/2 cups all-purpose flour
• 1 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1 cup low-fat milk
• 1/4 cup vegetable oil
• 1 egg, lightly beaten
• 1 teaspoon vanilla

Details

Adapted from quakeroats.ca

Preparation

Step 1

1.Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
2.For streusel, combine oats, flour and brown sugar in small bowl; mix well. Cut in margarine with pastry blender or two knives until mixture is crumbly. Set aside.
3.For muffins, combine flour, oats, granulated sugar and baking powder in large bowl; mix well. In small bowl, combine milk, oil, egg and vanilla; blend well.
4.Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
5.Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
6.Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.