Thursday, January 24, 2013

Trying It Out- Oatmeal Muffins

I went in search of a really "breakfasty" muffin. I needed something I could grab and eat in the car. But not something totally unhealthy (like an Otis Spunkmyer muffin, or a handful of cookies).

I found a basic Oatmeal Muffin recipe at and doctored it:

Coffee Cake Oatmeal Muffins

Muffin ingredients:
  • 1/2 C milk
  • 1/2 C water
  • 1 C quick-cooking oats
  • 1/4 C packed brown sugar
  • 1 egg
  • 1/4 C vegetable oil
  • 1 C flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
Topping ingredients:
  • 1 C packed brown sugar
  • 1/2 C flour
  • 1/4 C butter or margarine
  • 1/2 C quick-cooking oats
  1. Preheat oven to 425 degrees F. Grease a muffin pan or use baking cups. (12 muffins)
  2. Mix together milk, water, and oats. Let soak for 15 minutes.
  3. Mix together brown sugar, egg, and vegetable oil. Add oat mixture and blend well.
  4. In another bowl, combine flour, baking powder, and salt. Slowly add to wet ingredients until well mixed.
  5. Fill 12 muffin cups with this mixture and set aside.
  6. Mix together flour and sugar (from topping ingredients). Cut in butter or margarine until it resembles coarse crumbs. Add oats and blend well.
  7. Divide topping evenly over all 12 muffins.
  8. Bake for 18-20 minutes, until a toothpick in the center comes out clean.
Mine turned out a little dark, but that's easily rectified by cutting back how long you bake. I baked mine for 20 minutes.

I found these oatmeal muffins to be very bland, even with the topping. I started eating the tops first, then barely finishing the muffin itself. Honestly, I ended up throwing two away because no one else wanted to eat them. The blandness could probably be fixed by using more sugar, or adding cinnamon or something...

So, I tried again, this time adding more flavor to the muffins...

Strawberry-Banana (or whatever flavor you choose) Muffins
(In parentheses is what I used)
  • 1 cup milk (skim, lactose-free)
  • 3 packets instant oatmeal (1 strawberry, 2 banana, Quaker) [you can probably add a 4th packet for more flavor]
  • 1 egg (large)
  • 1/4 cup vegetable oil (canola)
  • 1 cup flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  1. Preheat oven to 425 degrees, grease or line 12-muffin baking pan.
  2. Mix oatmeal and milk together. Add egg (slightly beaten), sugar, and vegetable oil.
  3. In a separate bowl, mix together flour and baking powder.
  4. Add dry ingredients to wet and mix well.
  5. Divide batter among 12-muffin pan.
  6. Bake for 16-20 minutes (18)
I skipped the salt in this recipe because there is salt in instant oatmeal, I believe.

The beauty of this recipe is that you can choose the flavor by using different flavors of instant oatmeal, and there are a lot of flavors to choose from! And, you don't have to soak your oatmeal for 15 minutes.

Believe it or not, these aren't too sweet and lightly flavored. They are very good, though! I won't get a sugar rush eating them, lol! And we may actually eat all 12 of them this  time!

The next thing to try is a cheesy muffin with either bacon or sausage in it... preferably an 'eggy' muffin, like a pop-over...

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