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Favorite Oatmeal Muffins

by on February 5, 2011 in Breads, Muffins February 5, 2011 BreadsMuffins
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Level: Easy

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Description

Most definitely a favorite muffin in our family! We don’t usually like a sweet taste in muffins used as our bread for a meal, but there is a bit of sugar in these yummy gems. We use only a small amount of whole wheat flour so it doesn’t overpower the oatmeal taste.

Ingredients

  • ¼ cups Nonfat Dry Milk Powder
  • 1 cup Quick Oatmeal
  • 1 cup Water
  • 1 Tablespoon Cider Or White Vinegar
  • 1 whole Large Egg
  • 2 Tablespoons Sugar
  • ⅓ cups Vegetable Or Canola Oil
  • 1 cup Flour (we Use Unbleached)
  • ¼ cups Whole Wheat Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Sea Salt (or Table Salt)

Preparation

In large bowl, mix the dry milk (see note below) and oatmeal. Stir in the water and vinegar; let sit a few minutes. Preheat oven to 400ºF. Grease a 12-muffin tin.

Add to oatmeal mixture the egg, sugar, and oil. Stir well to combine. In a small bowl, mix unbleached flour, whole wheat flour, baking powder, baking soda, and salt. Using a fork, stir dry mixture into liquid mixture JUST to moisten. DO NOT over-mix. Spoon batter evenly in greased muffin tin. Bake 15 to 18 minutes. Muffins are done when tops bounce back to touch. Makes one dozen.

Note: if you wish, omit the dry milk, water, and vinegar; use one cup of buttermilk instead.

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