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