September 24, 2014

Brown Sugar and Cinnamon Oatmeal Muffins

Share

Brown Sugar and Cinnamon Oatmeal Muffins

the next best thing to the bowl

 

Oatmeal is my daughter’s favorite breakfast. Every morning with brown sugar, cinnamon, berries, and a little cream on top. Who can blame her; it’s delicious.

 

She and I are a lot alike, we eat pretty much the same thing every morning. If it’s not yogurt and granola, its oatmeal. Trouble is oatmeal is the one thing that Charlie will not eat in the morning. I think it’s a texture thing. He’s not into “mushy” food.

 

 

I’m not into making two separate meals. Especially when it’s still dark outside and I have not had my coffee.

 

 

These oatmeal muffins are the next best thing. And because they aren’t “mushy” Charlie loves them.

 

 

They are baked at a higher temperature for the first few minutes to get a higher rise, making them more bakery style. * don’t open the oven door when dropping the temperature

I love baking with buttermilk. It adds just a bit of tang, and produces a softer texture to baked goods. It’s something I usually have in the fridge, but if you don’t feel like making a trip to the store for one item, any milk you have on hand would be a fine substitute. You could also make your own buttermilk by adding 1 Tbsp of lemon juice or vinegar to 1 cup of milk, or mix 3/4 cup of plain yogurt with 1/4 milk.

 

 

 

Print
Brown Sugar and Cinnamon Oatmeal Muffins

Ingredients

  • 1 cup AP flour, I use King Arthur
  • 1 cup of rolled oats, I use Bobs Red Mill
  • 1/4 cup brown sugar
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 egg, lightly beaten
  • 4 Tbsp butter, melted

Instructions

  • pre-heat the oven to 425
  • line muffin pan with liners or cooking spray
  • combine the flour, sugar, baking powder, cinnamon, and salt
  • In a separate bowl whisk together the milk, egg, and butter
  • pour the wet ingredients over the dry, and mix well to combine
  • spoon batter into the muffin cups
  • bake at 425 for 5 minutes, reduce the heat to 350 and bake another 10-15 minutes
http://www.playspinboss.gb.net/brown-sugar-cinnamon-oatmeal-muffins/

I usually make a double batch so I have muffins to freeze. It doesn’t take a lot of extra time, and they make great lunch box items; pop a frozen muffin in the lunch, not only does it keep the rest of the lunch cool, but come lunch time it will be perfectly thawed and ready to enjoy.

 

 

Enjoy!

more muffins

pumpkin pancake muffins

single serving blueberry muffins

honey wheat english muffins

crumpets

breakfast, muffins
8 Comments »