Magnolia Bakery's Oatmeal Muffins.

Mrs.Stefi's Note:

I got this recipe from The Magnolia Bakery Cookbook, which I just recently purchased. These muffins are relatively easy and are a blank canvas as far as fruit and nut mix ins. I used some fresh blueberries that I had on hand and they came out wonderful!

• Total Time: 26 mins
• Prep Time: 10 mins
• Cook Time: 16 mins

Ingredients:

Serves: 12

Yield: 12.0 Muffins

• 2 cups rolled oats (not quick-cooking oats!)
• 1 1/2 cups milk
• 1 1/2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 large eggs, Slightly beaten
• 1/2 cup light brown sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla
• 3/4-1 cup fresh blueberries, these were not called for in the original recipe, but I had some on hand that I needed to use

Directions:

1. Preheat oven to 400 degrees.
2. Grease a 12-cup muffin tin. (I used Canola Oil spray).
3. Mix oats and milk in a medium-sized bowl. Sit to the side for 10 minutes.
4. In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined. Be careful not to overmix!
5. Fill muffin cups about 3/4 full, and bake for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. Do not overbake!
6. Let Cool and Enjoy!

Reviews

[EliteTwig]

Lovely and moist with a soft texture when you bite into them. I swapped the milk for soya (diet requirements). They go nice with a large cup of tea!

[DeeVaFoodie]

These muffins are HEAVEN! Moist, melt in your mouth cinnamony yumminess. Everyone should try these! I will make them regularly. Made for PAC Spring 09.