ONE-BOWL OATMEAL MUFFINS
Yield 12 muffins
Number Of Ingredients 0
Steps:
- Combine milk, vinegar and oats in a large bowl and let stand one hour. Preheat the oven to 375°F. Grease a twelve-cup muffin tin and line with cupcake papers. Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter. Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix. Sprinkle add-in and flavorings of your choice and combine muffin batter gently. Use a large ice cream scoop or 1/3 cup measuring cup to scoop batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 10-12 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or rhubarb. Remove from oven and cool in tins. To remove, run a sharp knife around the edges and pop muffins out. *You may also substitute 1 cup buttermilk, and then omit the vinegar from the recipe. And here are some recommended additions: 1 cup Raspberries, fresh or frozen & ½ cup Dark Chocolate, chunked or chips ¾ cup Diced Apple (Granny Smith or Russet) and ½ cup toasted Walnuts, roughly chopped ¾ cup Dried Cranberries & ½ cup toasted Pecans, roughly chopped ¾ cup White Chocolate, chopped or chips & 1 cup Blueberries, fresh or frozen ½ cup toasted unsweetened Coconut & ¾ cup Peanut-Butter Chips 1 cup diced Rhubarb, fresh or frozen & ½ teaspoon Green Cardamom, freshly ground ¾ cup Dates, pitted and chopped & ½ cup Pistachios ¾ cup Golden Raisins & ¾ cup grated Carrot Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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