Magnolia Bakery's Oatmeal Muffins.

I got this recipe from The Magnolia Bakery Cookbook, which I just recently purchased. These muffins are relatively easy and are a blank canvas as far as fruit and nut mix ins. I used some fresh blueberries that I had on hand and they came out wonderful!

• Ready In: 26 mins
• Serves: 12
• Yields: 12 Muffins

Ingredients

• 2  cups rolled oats (not quick-cooking oats!)
• 1 1⁄2 cups milk
• 1 1⁄2 cups flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cinnamon
• 2  large eggs, Slightly beaten
• 1⁄2 cup light brown sugar
• 1⁄2 cup unsalted butter, melted and slightly cooled
• 1  teaspoon vanilla
• 3⁄4-1  cup fresh blueberries, these were not called for in the original recipe, but I had some on hand that I needed to use

Directions

1. Preheat oven to 400 degrees.
2. Grease a 12-cup muffin tin. (I used Canola Oil spray).
3. Mix oats and milk in a medium-sized bowl. Sit to the side for 10 minutes.
4. 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. Be careful not to overmix!
5. Fill muffin cups about 3/4 full, and bake for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. Do not overbake!
6. Let Cool and Enjoy!