I baked these muffins due to a conversation I had with my sister.
Her: I'm going to bake muffins for my office mates because they helped me move.
Me (pause, remembering she burned slice and bake cookies when we were kids): Do you know how?
Her: No.
Me: Do you want me to bake them?
Her: Oh, would you?
Okay, even she admitted that was a little passive aggressive. Not to mention predictably easy to get me to bake. Not just because I like to bake but because my sister can cook but she can't bake. She just can't. So, you're welcome, helpful office mates.
I usually don't make muffins but she wanted something "healthy" and we all know muffins pretend to be a healthy alternative to cupcakes. Pretense gets kicked up a notch when you make oatmeal muffins.
These actually turned out pretty well. I wouldn't consider them super healthy but they did have a nice crumb and texture. And they weren't too sweet. You can kick up the sweetness a notch by sprinkling coarse sugar generously over the tops before baking but otherwise, this makes a good breakfast muffin. I only made a half recipe and used paper liners larger than the standard cupcake size so I only got 8 muffins out of the half recipe.
2 cups rolled oats, not quick-cooking oats
2 cups buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup packed brown sugar
2 eggs
1 cup (2 sticks) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
- In a large bowl, stir together oats and buttermilk. Let sit at room temperature for 30 - 60 minutes.
- Preheat oven to 400 degrees F and line 24 muffin cups with paper liners.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg together; set aside.
- Once oats have finished soaking, stir in brown sugar and eggs into mixture. Mix in melted butter and vanilla. Blend in flour mixture.
- Evenly divide batter between prepared muffin cups. Bake for 20-25 minutes or until tops of muffins are golden brown and toothpick inserted in centers comes out clean. Cool muffins in pans for a few minutes before turning out onto a cooling rack to cool completely.
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