Bored one day at home and I chanced upon Tiphero’s baking oatmeal video (Check it out here) and decided to give it a shot though I did tweak it a bit because I didn’t have any apple sauce on hand and I wanted to make a smaller batch to test the recipe out first lest I waste my ingredients.
This is how it looked like:
Moist sweet and dense muffin with a nice kick of cinnamon goodness
Ingredients: (For six muffins)
1/2 Cup packed brown sugar
3/4 Cup soy milk (use regular milk if you like or vanilla soy)
1 tsp. vanilla extract
1/4 tsp. salt
1/2 tbs. ground cinnamon (though I would reduce to 1/3 if you don’t like it too cinnamony)
1 1/2 Cup old fashioned rolled oats (I used a mix of instant oats and barley cos that was all I had in the pantry)
1 tsp. baking powder
Suggested toppings: blueberries, pumpkin seeds, flax seeds, chocolate chips, toasted nuts, dried fruit, etc.
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with paper/foil muffin liners.
2. In a large bowl, whisk egg and brown sugar until sugar is dissolved.
3. Add milk, vanilla, salt and cinnamon.
4. Whisk well until combined. Stir in oats and baking soda. Let sit for 20-30 minutes to allow oats to absorb most of the liquid.
5. Fill muffin cups with ¼ Cup Oat mixture each. Add toppings, pushing down into the oat mixture with your finger or spoon
6. Bake 30 minutes or until firm and browned on top.
I added some funfetti to 2 of the muffins cos I like the colour of sprinkles
Let cool for 5 minutes before eating. Can be stored in an airtight container for up to a week or frozen for later use
I got a moist and dense muffin (not as dry as a muffin should be) but I didn’t mind. It was very filling I must say and next time I will experiment with protein powder to see how it turns out.
If you try this recipe, let me know how it goes! You might want to check out my No Sugar, No Butter Banana and Date Loaf cake as well 🙂
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