January 11, 2013

No Spoon Needed

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Margaret's Morsels | Oatmeal Muffins

For many people, the start of the New Year is about making resolutions or implementing changes.  With that in mind, the last two Januaries, I've posted recipes that use healthier cooking methods than their traditional counterparts:  baked -- not fried -- salmon patties; steamed broccoli with -- not cheese sauce -- lemon; sauteed -- not fried -- pork chops; baked -- not fried -- Mozzarella cheese sticks.  This year, I thought I'd do something different and share a recipe that's a tasty way to add fiber to your diet.

According to newspaper and magazine articles, most people don't eat enough fiber.  Fiber can be found in a variety of foods including beans, whole grains, nuts, berries, bran and oatmeal to name a few.  If you like to get your fiber from oatmeal, break the monotony by putting down the spoon and picking up an oatmeal muffin instead!  The recipe I'm sharing uses oats in both the batter and the topping.  With some prep work the night before, the muffins can easily be mixed up in just a few minutes the next morning.

Combine the dry ingredients -- flour, oats, brown sugar, baking powder, cinnamon, salt -- in a mixing bowl.  You can use either old fashioned or quick cooking oats, but not instant.  Instant oatmeal has been precooked and, as such, won't work in baked goods.

Margaret's Morsels | Oatmeal Muffins

Combine the topping ingredients -- oats, sugar, cinnamon -- in a small bowl or resealable plastic bag. 

Margaret's Morsels | Oatmeal Muffins


The next morning, combine the wet ingredients -- egg, milk, oil -- in a small bowl.

Margaret's Morsels | Oatmeal Muffins


Add the wet ingredients to the dry ingredients, stirring only until combined; it's ok if the batter looks lumpy.  You don't want to overmix the batter or the muffins will be tough.

Margaret's Morsels | Oatmeal Muffins


Put the batter into greased muffin cups, filling each cup 3/4 full.

Margaret's Morsels | Oatmeal Muffins


Sprinkle the topping evenly over the batter.

Margaret's Morsels | Oatmeal Muffins


Bake the muffins for 15 to 20 minutes.  Remove the pan from the oven and let the muffins cool five minutes.  Run a knife around the edge of the muffins to loosen them from the pan.  Lift the muffins out and place them on a cooling rack.  Don't turn the muffin pan over or the topping will fall off!

Margaret's Morsels | Oatmeal Muffins


The muffins are a nice change of pace for breakfast and they can easily be packed in a bookbag, purse or briefcase for a snack later in the day.  Not only does fiber make you feel full, it also helps lower cholesterol.  The muffins are so tasty, your kids won't even realize they're also good for them!

Oatmeal Muffins
12 Servings

Batter:
1 1/2 cups all-purpose flour
1 cup oats
1/2 cup brown sugar, packed
1 Tbsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 egg
1 cup milk
1/4 cup oil (I use canola)

Topping:

2 Tbsp. oats
1 Tbsp. sugar
1/4 tsp. cinnamon

Combine the flour, oats, brown sugar, baking powder, cinnamon and salt in a large mixing bowl.  In a small bowl, whisk together the egg, milk and oil.  Add the egg mixture to the dry ingredients; stir just until combined (batter will be lumpy).  Spoon batter into greased muffin cups, filling each 3/4 full.  Combine the topping ingredients in a small bowl; sprinkle evenly over batter.  Bake at 400° for 15 to 20 minutes or until done.  Let muffins cool five minutes before removing from the pan.

© Margaret's Morsels

4 comments:

  1. Id love to have these for breakfast, they sound delicious!

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    Replies
    1. Thanks, Jayne! They're good hot or cold. I like to eat the leftovers at room temperature, but my husband likes to reheat it in the microwave a few seconds. Please drop me a line and let me know how you like the muffins!

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  2. Sounds wonderful and a great idea for a donut shape too-thanks for the suggestion Margaret!

    ReplyDelete
    Replies
    1. Thanks, Angela! I hope the recipe works well for the doughnut shaped pan.

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