BROWN SUGAR-OATMEAL MUFFINS
From bestcooker 15 years ago
- 18 minutes to make
- Serves 6
I don't remember where I got this recipe, but it has been in my collection for years. We especially enjoy it with homemade beef stew or vegetable soup. Being able to refrigerate the batter for up to a week means hot homemade muffins are only about 20 minutes away - even after a busy day at work! Read more See less
Ingredients
- 1 cup all-purpose flour shopping list
- 1 cup quick oats shopping list
- 3/4 cup packed brown sugar shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/4 teaspoon salt shopping list
- 1 egg shopping list
- 3/4 cup milk shopping list
- 1/3 cup oil shopping list
- 1/2 cup chopped nuts (optional) shopping list
How to make it
- Heat oven to 375 degrees.
- In a medium bowl, combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt; set aside.
- In a small bowl, combine egg, milk, and oil.
- Make a "well" in the middle of the flour mixture. Add egg mixture all at once and stir just until combined. Stir in nuts, if using. Fill 12 greased or paper-lined standard muffin cups (2-1/2 inches in diameter) 2/3 full. Bake 18-20 minutes or until toothpick inserted in center comes out clean.
- Note: Recipe makes 12 muffins. You don't have to bake them right after mixing up the batter. It can be stored in an airtight container in the refrigerator for up to 1 week. You can make as many or as few as you want as long as you use up the batter within that time. Just stir batter first and bake as directed above.
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