If I can’t have bacon and eggs for breakfast, I’ll choose muffins over anything else. Bran muffins and I had always gone steady until this honey oat muffin recipe came along. Now I hardly make anything else, and the bran is crying in the cupboard.
Honey Oat Muffins
Yields one dozen, no butter or jam required!
1 1/2 cup quick cooking oats
1 cup all-purpose flour
1/3 cup packed brown sugar
3 teaspoons baking powder
3/4 teaspoon salt
2/3 cup milk
1/3 cup vegetable oil
1/4 cup honey
optional raisins, walnuts, dried fruit, etc.
In a bowl, combine oats, flour, brown sugar, baking powder and salt. In another bowl, combine egg, milk, oil and honey. Stir into dry ingredients just until moistened. Fold in optional ingredients if desired.
Fill greased or paper-lined cups 2/3 full. Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean. Cool for five minutes before removing to cool on wire rack.
I’m not a fan of dirtying more bowls than I have to. It’s probably against the rules, but I mix all the dry ingredients and then add the wet ingredients in the same bowl, stirring once I’ve added them all.
You don’t want to over bake these. They are delicious, but they get pretty crumbly if you leave them in too long. How do I know this? Can we pretend like I’m one of those bakers that just knows things?
Especially good with coffee. Freeze well but also good for breakfast four days in a row.