Oatmeal muffins

Oatmeal muffins

Ingredients/Components

• packed brown sugar - 3/4 c
• milk - 3/4 c
• chopped nuts - 1/2 c
• flour - 1 c
• baking powder - 3/4 tsp
• baking soda - 3/4 tsp
• cooking oil - 1/3 c
• beaten egg - 1 item
• quick oats - 1 c
• cinnamon-sugar - 1 item

How to make oatmeal muffins:

Combine first 5 ingredients in mixing bowl. Add egg, milk and oil, stirring just until moistened. Stir in the nuts. Fill greased or paper-lined muffin cups 2/3 full. Sprinkle tops with cinnamon-sugar. Bake in 375° oven for 18 to 20 minutes. Serve warm. Makes 12 muffins.

Microwave Directions: Prepare batter as directed. Use glass custard cups or paper-lined microwave-safe muffin pan. Cook, uncovered, on 100° power for 30 to 60 seconds for 1 muffin, 1 to 2 minutes for 2 muffins, 1 1/2 to 2 1/2 minutes for 4 muffins or 2 1/2 to 3 1/2 minutes for 6 muffins. Give plate or pan a 1/2 turn after every minute. If using custard cups, remove each cup as muffin is done.

Note: Batter may be stored, tightly covered, in the refrigerator up to 1 week.

Recipe categories: Breads, Quick breads, Muffins.