Oatmeal Muffins
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Usually rolled oats are a bit chewy when you put them in muffins or cookies because they don't soften as much as when they are cooked in water for porridge. This recipe deals with that by adding 1/2 cup of hot water to the oats at the start of the recipe.
Prep Time
30 minutes
Cook Time
30 minutes
Yield
12 Servings
Ingredients
1 cup oats, rolled
1⁄2 cup water
1⁄2 cup yogurt
1 egg (large)
1⁄3 cup brown sugar, light
4 tablespoons butter
1⁄2 cup flour, all-purpose
1⁄2 cup flour, whole wheat pastry
1⁄2 teaspoon salt
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 cup currants, dried
Instructions
Preheat oven to 400°F and prepare 12 muffin tins. In a large bowl, combine oats with hot water. Stir, then add yogurt. Add egg, brown sugar and butter to oat mixture, stirring until just combined.
In another large bowl, whisk together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden, about 20 minutes.