These muffins are perfect for breakfast. They are full of oatmeal and there is a perfect hint of cinnamon. Serve them warm with a little honey and I promise you will love your breakfast!
One Year Ago: Oat Snack Mix
Oatmeal Muffins
Source: The Magnolia Bakery Cookbook
Yields 12 large 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, slightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla
Directions
Preheat oven to 400 degrees.
Grease a 12-cup muffin tin or line with muffin liners.
In a medium-sized bowl, mix the oats and the milk and set aside for 10 minutes.
Meanwhile, in a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix. Batter may be lump.
Fill the muffin cups about three-quarters full. Bake for 16-18 minutes until lightly golden brown or a cake tester inserted into the center of muffin comes out with moist crumbs attached. Do not overbake.
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