Oatmeal Cookie Muffins
Feb 10, 2020 21:15:26 GMT -5
Post by maybetoday on Feb 10, 2020 21:15:26 GMT -5
Oatmeal Cookie Muffins
Makes 6 standard muffins
1 cup buttermilk (low fat is fine)
½ cup rolled oats (old fashioned, not quick cooking,
I use Quaker, see note)*
1 egg
½ cup dark brown sugar
2 tablespoons canola (or vegetable) oil
1 teaspoon cinnamon
1 teaspoon vanilla
¼ teaspoon salt
½ cup raisins
1 cup all-purpose white or “white whole wheat” flour (see my note)**
½ teaspoon baking powder
½ teaspoon baking soda
*You can also use “steel cut” oats for this recipe, such as McCann’s Irish Oatmeal.
Steel cut oats will give your muffin a chewier, nuttier texture, as if you’ve added
chopped walnuts to the muffin. The rolled oats (like Quaker old fashioned) will give
your muffins a softer, cake-like texture. Look for “steel cut” oats wherever cereal
and oatmeal are sold.
**I like to use the King Arthur brand of “white whole wheat” flour. This is a lighter
type of whole wheat flour that gives you the fiber and nutritional benefits of whole
grain but with a taste and texture closer to white flour. You can substitute white
whole wheat flour for all-purpose flour at a 1:1 ratio. While this will not work in an
angel food cake or puff pastry, you can get good results using it in cookies, muffins,
brownies, quick breads, and yeast breads.
Step 1 – Soak oats overnight: Very
easy. Combine buttermilk and oats in
a bowl or plastic container. Cover and
place in refrigerator overnight (or at
least 6 hours before making muffins).
At the right, you can see my before
and after soaking photos. (At the link)
Step 2 – Make batter: Crack egg into a bowl and beat
lightly with fork, add buttermilk and oat mixture (from Step
1), dark brown sugar, oil, cinnamon, vanilla, salt, raisins.
Stir well to combine. Now add flour, baking powder, and
baking soda and stir to create a lumpy dough, but DO
NOT over mix at this stage or you’ll develop the gluten in
the flour and your muffins will be tough instead of tender.
Step 3 – Bake: Pre-heat oven to 375° Fahrenheit. Line
muffin cups with paper liners and lightly coat the papers
and top of your muffin pan with non-stick cooking spray.
(This dough is low in fat and may stick to your paper liners
if you don’t lightly coat them with non-stick spray.)
Using two tablespoons, drop dough into muffin cups,
filling to top. Bake in your well pre-heated 375° F. oven
for 15 to 20 minutes or until top of muffin is firm to the
touch and a toothpick inserted comes out clean.
Remove pan from oven.
NOTE: If muffins remain in
hot pan, the bottoms may steam and become tough.
Remove muffins from pan as soon as possible. Finish
cooling on a rack.
link
Makes 6 standard muffins
1 cup buttermilk (low fat is fine)
½ cup rolled oats (old fashioned, not quick cooking,
I use Quaker, see note)*
1 egg
½ cup dark brown sugar
2 tablespoons canola (or vegetable) oil
1 teaspoon cinnamon
1 teaspoon vanilla
¼ teaspoon salt
½ cup raisins
1 cup all-purpose white or “white whole wheat” flour (see my note)**
½ teaspoon baking powder
½ teaspoon baking soda
*You can also use “steel cut” oats for this recipe, such as McCann’s Irish Oatmeal.
Steel cut oats will give your muffin a chewier, nuttier texture, as if you’ve added
chopped walnuts to the muffin. The rolled oats (like Quaker old fashioned) will give
your muffins a softer, cake-like texture. Look for “steel cut” oats wherever cereal
and oatmeal are sold.
**I like to use the King Arthur brand of “white whole wheat” flour. This is a lighter
type of whole wheat flour that gives you the fiber and nutritional benefits of whole
grain but with a taste and texture closer to white flour. You can substitute white
whole wheat flour for all-purpose flour at a 1:1 ratio. While this will not work in an
angel food cake or puff pastry, you can get good results using it in cookies, muffins,
brownies, quick breads, and yeast breads.
Step 1 – Soak oats overnight: Very
easy. Combine buttermilk and oats in
a bowl or plastic container. Cover and
place in refrigerator overnight (or at
least 6 hours before making muffins).
At the right, you can see my before
and after soaking photos. (At the link)
Step 2 – Make batter: Crack egg into a bowl and beat
lightly with fork, add buttermilk and oat mixture (from Step
1), dark brown sugar, oil, cinnamon, vanilla, salt, raisins.
Stir well to combine. Now add flour, baking powder, and
baking soda and stir to create a lumpy dough, but DO
NOT over mix at this stage or you’ll develop the gluten in
the flour and your muffins will be tough instead of tender.
Step 3 – Bake: Pre-heat oven to 375° Fahrenheit. Line
muffin cups with paper liners and lightly coat the papers
and top of your muffin pan with non-stick cooking spray.
(This dough is low in fat and may stick to your paper liners
if you don’t lightly coat them with non-stick spray.)
Using two tablespoons, drop dough into muffin cups,
filling to top. Bake in your well pre-heated 375° F. oven
for 15 to 20 minutes or until top of muffin is firm to the
touch and a toothpick inserted comes out clean.
Remove pan from oven.
NOTE: If muffins remain in
hot pan, the bottoms may steam and become tough.
Remove muffins from pan as soon as possible. Finish
cooling on a rack.
link