OATMEAL MUFFINS
Oatmeal Muffins are the perfect on the go breakfast and snack with healthy old fashioned rolled oats, orange zest and cinnamon all topped with a crunchy oatmeal crumb topping. I love to serve these at holiday brunches with fresh fruit and Ham and Cheese Quiche. They are quick to mix, easy and dependable making them one of my...
Provided by Beth Pierce
Categories Other Breakfast
Time 45m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 400 degrees. Add cupcake liners to a 12 count standard muffin pan. In a large bowl combine 1 cup oats and milk and let sit for 20 minutes.
- 2. In a medium bowl whisk together 1 cup flour, baking powder, 1 teaspoon cinnamon, baking soda and salt; set aside.
- 3. Add orange zest, egg, vegetable oil and 1/4 cup brown sugar to the large bowl with the oats and milk; stirring to combine. Add the flour mixture to the oatmeal/milk mixture stirring just until combined.
- 4. In medium bowl combine 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup rolled oats and 1/4 teaspoon cinnamon. Using pastry knife cut in butter until mixture is crumbly.
- 5. Divide the batter equally into the cupcake liners. Sprinkle the tops with the crumble topping dividing it equally between the 12 muffins. Bake for 20-22 minutes or until set.
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