The title sounds kinda blah doesn’t it? Well, let me assure you, these muffins most definitely are not blah, and I’m not even a fan of traditional oatmeal.
The brown sugar adds just a touch of sweetness without being overpowering. These are delicious just “plain” or you can add any number of mix-ins that you normally use to top your oatmeal.
1 cup old fashioned oats
1 1/2 cups flour
3/4 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 cup milk
1/4 cup vegetable or canola oil
1 tsp. vanilla
Combine the dry ingredients. Set aside.
Whisk the wet ingredients together. Stir into the dry ingredients until just mixed. Don’t over-mix!
At this point you could fill your muffin cups and bake for about 15 minutes at 400°… or, you could fold in any of these tasty additions:
- 1/2 cup raisins, craisins, or other dried fruit
- 1 small apple, chopped (a fine chop is good for apples that keep their shape when baked, or a medium chop for apples that get a little mushy)
- 2 small peaches, chopped (medium chop is good because fresh peaches will smoosh a little when baked)
- 1 cup strawberries, blueberries, blackberries, or raspberries
- Have I forgotten anything? Like I said, I’m not an oatmeal eater, but those are just the things I can think of.
Oh mercy, these are so good. Warm and fluffy with juicy little chunks of sweet apple hiding inside. I could eat the whole batch in a matter of minutes, but I’m bringing the miniature muffins to MOPS in the morning and the few large muffins are staying home for the family. I should have made them earlier today, they’d have been a perfect accompaniment to the soup we had for lunch.
Plain batter (without mix-ins) will make 12 standard-sized muffins. The batter poofs just a little while baking, so you can fill up the cups to between 2/3 and 3/4 full. Those take 15 minutes to bake. Reduce the bake time to 10 minutes for mini-muffins. Increase your expectations by a few extra muffins depending on what, and how much, you mix in. A single batch with one medium apple mixed-in yielded 24 mini-muffins (with 1 1/2 teaspoons of batter per muffin) and 6 standard muffins.
I hope you enjoy these!