More than a month ago, I mentioned my forthcoming book, 750 Best Muffin Recipes. It was due to come out at the end of August, but there was a mishap with a printer, and the date has been pushed back, and back, and back.
But at long last, it really is coming this Friday. Really and truly. All of the hard work is a distant blur of sleep deprivation and hair pulling...but also delectable muffin-making. It will be sweet relief to hold the book in my hands this Friday.
In the meantime, I'm holding one of my bowl-of-oatmeal muffins. It's from my breakfast muffins chapter, but oatmeal is too good to save for breakfast alone. Which explains (at least, in part) why I'm nibbling one at 9 o'clock at night as I type with my free hand. In case it needs mentioning, even persnickety eaters think they are tops. You may want to leave out the raisins for anti-raisineers (or capricious diners in your circle of friends and family--I'm not naming names).
Here's to fruition. And muffins. And oatmeal.
Bowl of Oatmeal Muffins
I love a warm bowl of oatmeal (preferably with ample amounts of brown sugar), but when I’m on the run, I like to have a batch of these muffins ready for packing into my bag. They require minimal mixing and cleanup, call for ingredients usually stocked in my pantry and are tasty yet healthful.
Makes 12 muffins
Preheat oven to 400°F (200°C) 12-cup muffin tin, lined with paper liners
1-1/2 cups all-purpose flour (or white whole wheat flour ) 3/4 cup large-flake (old-fashioned) rolled oats (e.g., Quaker Oats ) 1 cup packed dark brown sugar, divided 1 tbsp baking powder 1 tsp salt 3/4 tsp ground cinnamon 2/3 cup raisins (or any dried fruit you like--I actually used dried cranberries and snipped prunes this time) 2 eggs 1 cup plain yogurt 2/3 cup milk 1/2 cup vegetable oil
1. In a large bowl, whisk together flour, oats, baking powder, salt and cinnamon. 2. In a medium bowl, whisk together 3/4 cup (175 mL) of the brown sugar, eggs, yogurt, milk and oil until well blended. 3. Add the yogurt mixture to the flour mixture and stir until just blended. Gently fold in raisins. 4. Divide batter equally among prepared muffin cups. Sprinkle with the remaining brown sugar. 5. Bake in preheated oven for 25 to 30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 3 minutes, then transfer to the rack to cool.
Tip • Use any variety of dried fruit here, in place of the raisins. Dried cherries and dried blueberries are two of my favorites.