Easy Oatmeal Muffins

We don’t do much cold cereal around here because it is expensive, over-processed (pre-digested), supports industrial food and keeps the kids full for about 15 minutes. Hot cereal keeps them full a lot longer, but when they get tired of oatmeal, I use these.

1 cup milk
1 cup quick cooking oats
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour (I use whole wheat or half wheat/half white)
1/4 cup sugar or 1/3 cup honey
2 teaspoons baking powder
1/2 teaspoon salt
1t cinnamon
Optional: dash of allspice, nutmeg and ginger
Optional fruit: raisins, diced apple, dried cranberries, currants, orange zest

Preheat oven to 425°. Grease muffin cups or line with paper muffin liners.

In a small bowl, combine milk and oats; let soak for 15 minutes.

In a separate bowl, beat together egg and oil; stir in oatmeal mixture.

In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Source: modified slightly from this Allrecipes one

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