BEST OATMEAL MUFFINS

Best Oatmeal Muffins image

These oatmeal muffins with a streusel topping make a delicious grab-and-go breakfast or after-school snack.

Provided by Quaker®

Categories Trusted Brands: Recipes and Tips Quaker® Oats

Time 38m

Yield 12

Number Of Ingredients 12

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Ingredients

⅓ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
¼ cup all-purpose flour
¼ cup firmly packed brown sugar
2 tablespoons chilled margarine or butter, cut into pieces
1 ½ cups all-purpose flour
1 cup Quaker® Oats (Quick or Old Fashioned, uncooked)
⅓ cup firmly packed brown sugar
1 tablespoon baking powder
1 cup skim milk
¼ cup canola oil
1 egg, lightly beaten
1 teaspoon vanilla extract

Steps:

Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
For streusel, in small bowl, combine oats, flour and sugar; mix well.
Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.
For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well.
In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
Bake 18 to 20 minutes or until golden brown.
Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 31.9 g, Cholesterol 15.9 mg, Fat 7.7 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 160.6 mg, Sugar 11.7 g