This week I tried a new muffin recipe from Simple Bites. Here’s the basic recipe, but be sure to read the original post for all the different flavor combinations and tips for making the best muffins ever.
One-Bowl Oatmeal Muffins: Basic Recipe
Oatmeal is one of the constants in the recipe and provides, in my opinion, necessary texture.
Be sure to read the recipe all the way through before getting started. You will note that the oats soak in the milk 1 hour prior to assembling the rest of the ingredients, so take that into consideration before starting out.
Makes 12 medium muffins
- 1 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 above suggestions)
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. Enjoy!
*You may also substitute 1 cup buttermilk, and then omit the vinegar from the recipe.
Here are my thoughts on the recipe:
Ease of preparation:
These were easy to make…just make sure you plan for the time to soak the oats first.
Overall opinion:
I thought these were delicious!
Husband’s thoughts:
He didn’t think these muffins were sweet enough. I personally don’t want my muffins super sweet, since I’m eating them for breakfast. But I think a different flavor combination would make them sweeter…like something with chocolate. Or, I might add a streusel topping next time.
Would you make them again?
Yes, I want to try different flavor combinations. This time I did raspberry coconut.
Did you omit or add anything?
I was totally unprepared to make these muffins so I had to do what I could and they still turned out great. The first thing is that I didn’t have vinegar, so I used buttermilk, as suggested. Secondly, I didn’t have dark brown sugar so I used golden brown sugar. I also only had about 3/4 cup of oats, so I had to fill in with quick cook oats, which are NOT recommended. I also would have loved to try the raspberry/dark chocolate combo, but didn’t have any chocolate on hand, so I used coconut. And even with all of my changes, they were still good!
Would you change anything next time?
Next time I’m going to try to do things right and have all the necessary ingredients on hand!
Next Week’s Recipe:
You’ll never guess where next week’s recipe comes from…that’s right, Healthy and Easy Recipes! I’m going to be making French Dip Sandwiches in the crock pot with my friend, Kelley. Here’s the recipe if you want to print it out and try it with us:
French Dip SandwichesIngredients:3-4 lbs. of boneless, chuck roast1/2 cup soy sauce1 cup beef broth (or one bullion cube + 1 cup water)1 tsp garlic powder1 tsp dried thyme1 tsp dried, crushed rosemary (or a sprig of fresh if you don’t have dried)3-4 whole peppercorns *optionalDirections: Remove fat from roast, place in crock pot. Combine soy sauce, beef broth, and spices and pour over the roast. Add additional water to the crock pot to almost cover the roast (this will become your Au Jus). Cover and cook on low for 7-8 hours. Remove the meat from the crock pot, shred on a separate plate, and then serve on rolls. Use the remaining juice in the crock pot for your Au Jus dipping pleasure! (*if you added fresh rosemary, remember to remove it and throw it way before serving!)
Be sure to check out all the recipes at Healthy and Easy Recipes….there are some great ones! And let me know if you have a recipe to share or if you want to try a recipe with me some week.
not into coconut, but if i was, these look amazing
You can try any combination you want for the mix-ins…so you don't have to use coconut. Maybe strawberry-mango?
i LOVE coconut and raspberry so these are making me drool!
kelley recently posted..3!!!
kelley recently posted..3!!!
These sound really good – we'll have to give this recipe a try!
maryanne @ mama smil recently posted..Month in Review and March Goals
maryanne @ mama smil recently posted..Month in Review and March Goals
These look really good to me~! My hubby is also not into muffins that aren't sweet, but I'm like you and prefer it that way first thing in the morning. I have got to try these!
ClassiclyAmber recently posted..Super Easy Spring Wreath
ClassiclyAmber recently posted..Super Easy Spring Wreath