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One-Bowl Oatmeal Muffins

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One-Bowl Oatmeal Muffins                       Makes: 12 Muffins

(Simplebites.com)

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.

Ingredients

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.

Photo: simple bites.com

Photo: simple bites.com

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