One-Bowl Oatmeal Muffins

Finally, I didn't suffer too much this morning when I waited for the bus. The weather is back to "normal"... cold, but not freezing!

If I had a choice on cold weather days, it would be to stay home, watch a movie, and bake something!! These muffins are perfect for a cold day!



They are kind of healthy (depending what you add in) - and they are delicious!


I made mine with some frozen blueberries.


taken from how-to-make-the-best-muffins/

One-Bowl Oatmeal Muffins: Flavor Combinations

■1 cup Raspberries, fresh or frozen; ½ cup Dark Chocolate, chunked or chips

■¾ cup Diced Apple (Granny Smith or Russet) and ½ cup toasted Walnuts, roughly chopped

■¾ cup Dried Cranberries; ½ cup toasted Pecans, roughly chopped

■¾ cup White Chocolate, chopped or chips ; 1 cup Blueberries, fresh or frozen

■½ cup toasted unsweetened Coconut ; ¾ cup Peanut-Butter Chips

■1 cup diced Rhubarb, fresh or frozen ; ½ teaspoon Green Cardamom, freshly ground

■¾ cup Dates, pitted and chopped; ½ cup Pistachios

■¾ cup Golden Raisins; ¾ cup grated Carrot



One-Bowl Oatmeal Muffins: Basic Recipe

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 (added lemon joice)
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.