Prep 10 mins
Cook 16 mins
your kids will never know they are eating their oatmeal...this is an old fashioned treat..I sometimes add raisins, dried cherries etc..it is a good recipe to alter the ingredients as you choose..I have a little trick..when I decide to use raisins..I beat eggs lightly..add desired amount of dried fruit and let them sit in egg mixture for a little while on counter..I find that this plumps up fruit very well..
- 2 cups old-fashioned oatmeal, ..not quick cook
- 1 1⁄2 cups milk
- 1 1⁄2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 2 large eggs, lightly beaten
- 1⁄2 cup firmly packed light brown sugar
- 1⁄2 cup butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- Preheat oven to 400*.
- Grease well a 12 cup muffin tin.
- In a medium size bowl, mix the oats, and the milk and set aside for 10 minutes.
- Meanwhile,in a large bowl, mix together the dry ingredients, making a well in the center.
- Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix.
- Batter may be lumpy.
- Fill the muffin cups about three-quarters full.
- Bake for 16-18 minutes until lightly golden or a cake tester inserted in center of muffin comes with moist crumbs attached.
- Do not overbake!
These are some of the yummiest muffins I've ever made. So moist! Not too sweet. I added raisins to the milk/oatmeal mixture to soak which seemed to work well, and used whole wheat flour. Used large flake oatmeal.
Followed the recipe exactly,adding raisins,using your trick to plump them up.....thanks for the tip. Enjoyed by all the family. A recipe that I will use often, thanks for posting.
I followed this recipe exactly, and these muffins are delicious! I was surprised that it is just as good, if not better, than the buttermilk oatmeal muffin recipes I have used previously. Truly an "old-fashioned treat." Thank you for a keeper!