Makes 12 medium muffins1 cup milk*
1 teaspoon white vinegar
1 cup rolled oats (not quick oats)
1 large egg, at room temperature
¼ cup dark brown sugar
½ cup butter, melted and cooled slightly
1 cup plus 2 Tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon nutmeg, freshly ground
1/2 teaspoon cinnamon, freshly ground
add-ins of your choosing (see suggestions)
One-Bowl Oatmeal Muffins: Flavor Combinations
1 cup Raspberries with ½ cup Dark Chocolate, chunked or chips
¾ cup Golden Raisins with ¾ cup grated Carrot
we used 1/2 cup raspberries and 1/2 cup diced peach
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. Enjoy!
*You may also substitute 1 cup buttermilk, and then omit the vinegar from the recipe.
I used 1 cup of buttermilk rather than milk with vinegar, and cut the spices back a little. I feel like the recipe has too much butter - next time I make this I will cut it back by a quarter and see how they turn out. The finished muffin is moist and dense and not sweet. We definitely enjoyed the texture from the oatmeal.