Posted in Baking, Bread, Recipes

Oatmeal Muffins

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Oatmeal Muffins
(The complete Magnolia Bakery cookbook, pg. 13)

These were very easy to make though I think the next time I make them I’ll not put as much baking powder in. They were a little bit bitter. That was solved by melting some butter on them with some honey.

Makes 12 Muffins

Ingredients:

  • 2 cups rolled oats (not quick-cooking oats)
  • 1 & 1/2 cups milk
  • 1 & 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 large eggs, lightly beaten
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
Directions:
    1. Preheat oven to 400 degrees
    2. Grease well a 12-cup muffin tin

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3. In a medium-size bowl, mix the oats and the milk and set aside for 10 minutes

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4. Meanwhile, in a large bowl, mix together the dry ingredients, making a well in the center.

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5. Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix. Batter may be lumpy

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6. Full the muffin cups about three-quarters full.

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7. Bake for 16-18 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not overbake.

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Bon Appétit

D

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