Tuesday, May 19, 2015

oatmeal muffins...

I have a picky eater at my house. She doesn't "do" sandwiches. She loves muffins, though, so when I saw this recipe I thought it might be a good addition to her lunchbox. One batch makes 18-24 muffins so I freeze them and pop a frozen muffin in her lunch. 

These are perfect for a weekend breakfast/brunch, as well. 

The recipe has a lot of steps but each one is easy. Plus, when you get so many for your efforts it's worth it.

2 T butter
2 cups oats 

Melt butter over medium heat and toast oats until golden, 6-8 min.*

*(I usually skip this step)

Place oats in food processor and process to flour. Add:

1 3/4 cup flour 
1 1/2 tsp salt
3/4 tsp baking powder 
1/4 tsp baking soda 

Pulse to combine and set aside.

In a large bowl mix 1 1/3 cups brown sugar and 6 Tbsp melted butter. Stir until lumps are gone.
Add 1 3/4 cups milk and 2 beaten eggs. Mix to combine. 

Add dry ingredients in two stages (folding in with a whisk), turning and shaking off of whisk as you go. Let batter sit for 20 min.


1/2 cup oats 
1/3 cup flour 
1/3 cup brown sugar 
1 1/4 tsp cinnamon 
Pinch of salt 
4 Tbsp melted butter 

Stir to combine 

Preheat oven to 375 degrees. Spray muffin tins really well. Fill muffin cups to the top with batter. Top each with 2 Tbsp topping. Bake 18-25 min. Rotate pan halfway through baking. Let cool in pans for 10 min on top of cooling rack.

If freezing, let cool completely and place 9 muffins in a gallon sized freezer bag.

Recipe source: Americas Test Kitchen 

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