I have been muffin tin-less recently ever since the last time I made these and the non-stick coating from my pan was coming off on my lovely croissants. Very sad. However, my husband, being the wonderful man that he is, bought me some new muffin tins for Christmas. It didn't take long to brake them in with this muffin recipe.
These muffins are not overly sweet and are perfect for a healthy snack or quick breakfast. Or dinner. Or dessert. Or all of the above.
Bowl of Oatmeal Muffins
(adapted from Enlightened Cooking)
Makes one dozen
1 1/2 cups flour
3/4 cup oatmeal
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 or 1 cup packed brown sugar, divided (1/4 cup is optional)
1 cup plain yogurt
2/3 cup milk
1/2 cup vegetable oil
2/3 cup raisins (or any combination of dried fruit or nuts--cranberries, cherries, apricots, pecans, etc.)
1) In a large bowl, whisk together flour, oats, baking powder, salt and cinnamon.
2) In a medium bowl, whisk together 3/4 cup of the brown sugar, eggs, yogurt, milk and oil until well blended.
3) Add the yogurt mixture to the flour mixture and stir until just blended. Gently fold in raisins.
4) Divide batter equally among prepared muffin cups. Cups will be almost full. Sprinkle with the remaining brown sugar, if desired. (I didn't add brown sugar to the tops of the muffins in the picture above.)
5) Bake at 400 degrees for 22 to 28 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 3 minutes, then transfer to the rack to cool. Enjoy!