Daphne’s Cinnamon Oatmeal Muffins

These muffins are pretty much awesome. They’re really healthy and really good too! Lots of whole grains, not too much sugar, and a burst of cinnamon in every tender, delicious bite. My brothers love them. Good warm or cold. The original idea came from the More-With-Less Mennonite cookbook, but I’ve made enough changes to claim it as my own recipe. :) This recipe makes two dozen muffins, so just cut it in half if you have a smaller family.

• Ready In: 35 mins
• Yields: 24 muffins

Ingredients

• 1  cup  oat flour
• 1  cup white whole wheat flour
• 2  cups quick oats
• 1⁄4-1⁄3 cup  sucanat or 1⁄4-1⁄3 cup brown sugar
• 2  tablespoons baking powder
• 1  teaspoon cinnamon
• 1  teaspoon salt
• 6  tablespoons olive oil
• 2  eggs, beaten with fork
• 2  cups low-fat milk

Directions

1. Combine dry ingredients (oat flour through salt) in mixing bowl.
2. Add remaining ingredients and stir just until moistened.
3. Divide batter between 24 greased muffin cups, and let rest for 15 minutes.
4. Bake at 425 degrees for 15-20 minutes or until muffins test done.