One-Bowl Oatmeal Muffins Makes: 12 Muffins
One-Bowl Oatmeal Muffins: Flavor Combinations
■1 cup Raspberries, fresh or frozen & ½ cup Dark Chocolate, chunked or chips
■ ¾ cup Diced Apple (Granny Smith or Russet) and ½ cup toasted Walnuts, roughly chopped
■ ¾ cup Dried Cranberries & ½ cup toasted Pecans, roughly chopped
■ ¾ cup White Chocolate, chopped or chips & 1 cup Blueberries, fresh or frozen
■ ½ cup toasted unsweetened Coconut & ¾ cup Peanut-Butter Chips
■ 1 cup diced Rhubarb, fresh or frozen & ½ teaspoon Green Cardamom, freshly ground
■ ¾ cup Dates, pitted and chopped & ½ cup Pistachios
■ ¾ cup Golden Raisins & ¾ cup grated Carrot
One-Bowl Oatmeal Muffins: Basic Recipe
Be sure to read the recipe all the way through before getting started. You will note that the oats soak in the milk 1 hour prior to assembling the rest of the ingredients, so take that into consideration before starting out.
1 cup milk*
1 tsp. white vinegar
1 cup rolled oats (not quick oats)
1 large egg, at room temperature
¼ cup dark brown sugar
½ cup butter, melted and cooled slightly
1 cup plus 2 Tablespoons all-purpose flour
¼ tsp. salt
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. nutmeg, freshly ground
½ tsp. cinnamon, freshly ground
Add-ins of your choosing (see above suggestions)
1. Combine milk, vinegar and oats in a large bowl and let stand one hour.
2. Preheat the oven to 375°F. Grease a twelve-cup muffin tin and line with cupcake papers.
3. Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.
4. Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix.
5. Sprinkle add-in and flavorings of your choice and combine muffin batter gently.
6. Use a large ice cream scoop or 1/3 cup measuring cup to scoop batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 10-12 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or rhubarb.
7. Remove from oven and cool in tins. To remove, run a sharp knife around the edges and pop muffins out. Enjoy!
*You may also substitute 1 cup buttermilk, and then omit the vinegar from the recipe.