I ♥ it when the wheat flour, combined with other things in my ‘lab’, ends up smelling and tasting like these!
(Read through ingredient list and directions before starting.)
- 1 cup rolled oats (I used old-fashioned oats)
- 1 cup milk (preferably buttermilk)
- 1 large egg
- 1/2 (1 stick) butter, barely melted (or just really soft)
- 1/2 cup brown sugar, packed
- 1 cup 100% whole wheat flour (OR, 1 cup all-purpose white flour)
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoon baking powder (Use only 1 teaspoon if you use all white flour.)
- 1/4 teaspoon salt (fine salt blends in more easily)
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 cup raisins, other dried fruit OR chocolate chips (I used dried cherries*– see my note below)
- 1/2 cup cup walnut halves (optional)
- Combine the milk and oats in a medium mixing bowl, let this sit for about an hour.
- *If you choose to add dried fruit to these muffins like I did, put it in a separate small dish and pour 2 tablespoons of VERY HOT water over; cover tightly while the oatmeal is soaking in the milk.
- After the oats/milk have ‘been together’ for an hour, preheat panggangan to 400 degrees (in my oven, I use 375 degrees). Fill a muffin tin with 12 paper liners.
- Add the sugar, egg and butter to the oats/milk combination; stir well.
- Combine the dry ingredients and shake through a wire strainer, or sifter, and dump on top of the batter; gently/briefly stir into the batter ONLY until well mixed. (If you have bran left in your strainer/sifter, put that into the batter, also.)
- Divide the batter evenly among the muffin papers.
- Bake in preheated panggangan for about 25 minutes. The oatmeal muffins should be brown (only golden brown if using all white flour) and firm to the touch. Since ovens VARY, I carefully check for doneness with a sharp knife after 20 minutes.
- Let the muffins cool in the pan for just a few minutes before removing them; place on a rack to cool further.
Source Recipe: http://milkmaidrecipebox.blogspot.com