I love muffins.
I mean, what’s not to love? They are practically the perfect food because you can eat them anytime and not have guilt or funny looks. Perfect. Since I also happen to love baking, it’s probably no surprise that I bake a lot of muffins which tend to last about 3-4 days at most in my home. A couple of years ago, someone gave me an entire cookbook dedicated to the awesomeness of muffins and its pages are well-worn now. I often whip up a batch of Parmesan muffins to have with my soups, salads and pastas and I’d probably kill someone for a really well-made chocolate chip muffin if it came down to it. Despite being stuffed with amazing muffin recipes, my cookbook was lacking a really great oatmeal muffin recipe so I took it upon myself to throw one together using some other recipes and have made a few modifications to the recipe over the handful of batches I’ve made.
I think you’ll like the result as much as I did. Be prepared to want to eat the entire muffin tin the second you take them out of the oven. The best part? They’re really easy and you only need one bowl!
I used frozen berries I’d originally purchased for smoothies in my muffins. If you plan to use frozen berries, don’t thaw them first. I tried this. It is messy. You can thank me later.
- 1 1/2 c. quick oats
- 1 c. all-purpose flour (or half and half whole wheat/all-purpose)
- 1/3 c. white sugar (swap brown if you like)
- 1 tbsp. baking powder
- 1/2 tsp salt
- 1 c. milk (I use fat-free)
- 1 egg, large
- 1/4 c. oil OR 1/3 c. melted butter OR 1/4 c. unsweetened applesauce
- 1 c. berries
- Optional: Cinnamon and sugar to sprinkle on top - highly recommended!
- Mix all dry ingredients in a large bowl. Add your milk, egg oil/butter/applesauce and combine until dry ingredients are moistened. Easy, no?
- Now, fold in your berries.(I actually like to half my batter and use two different types of berries so I have 6 of each variety!)
- Fill greased muffin tins - or use cupcake liners - 2/3 full and sprinkle sugar/cinnamon mixture on top for a sweet crunch, if desired. Bake at 425° for 25 minutes. Allow to cool before slathering in butter and devouring.
- Now, watch them disappear!
I devoured my last muffin today – 4 days after they were baked – and it was as fresh and moist as it was when I took them out of the oven. These muffins freeze beautifully, too.
If you have a favourite muffin recipe, I’d love to hear it!