One-bowl Oatmeal Muffins
From jennyzzz 13 years agoIngredients
- 1 cup milk* shopping list
- 1 tsp white vinegar shopping list
- 1 cup rolled oats (not quick oats) shopping list
- 1 large egg, at room temp shopping list
- 1/4 cup dark brown sugar shopping list
- 1/2 cup butter, melted and cooled slightly shopping list
- 1 cup plus 2 tbs all-purpose flour shopping list
- 1/4 tsp salt shopping list
- 1 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1/4 tsp nutmeg shopping list
- 1/2 tsp cinnamon shopping list
- add-ins of your choosing shopping list
How to make it
- Combine milk, vinegar, and oats in a large bowl and let stand one hour.
- Preheat oven to 375 degrees. Grease a twelve-cup muffin tin and line with cupcake papers.
- Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.
- Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix.
- Sprinkle add-in and flavorings of your choice and combine muffin batter gently.
- 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.
- Remove from oven and cool in tins. To remove, run a sharp knife around the edges and pop muffins out. Enjoy!
- *You may also substitute 1 cup buttermilk, and then omit the vinegar from the recipe.
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