I got this recipe from The Magnolia Bakery Cookbook, which I just recently purchased. These muffins are relatively easy and are a blank canvas as far as fruit and nut mix ins. I used some fresh blueberries that I had on hand and they came out wonderful!
Provided by Mrs.Stefi
Categories Quick Breads
Time 26m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Grease a 12-cup muffin tin. (I used Canola Oil spray).
- Mix oats and milk in a medium-sized bowl. Sit to the side for 10 minutes.
- In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined. Be careful not to overmix!
- Fill muffin cups about 3/4 full, and bake for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. Do not overbake!
- Let Cool and Enjoy!
Nutrition Facts : Calories 249.7, Fat 10.7, SaturatedFat 6, Cholesterol 59.9, Sodium 219.9, Carbohydrate 33, Fiber 2, Sugar 10.1, Protein 6
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Alexander Selva
[email protected]Meh.
Sita Pahadi
[email protected]Delicious and healthy! These muffins are a great grab-and-go breakfast or snack. I love that they're made with whole oats and honey.
Tebo Brian
[email protected]These muffins are a bit dry for my taste. I think I'll try adding some extra butter or milk next time.
CN Carpitcher
[email protected]Easy to make and delicious! I followed the recipe exactly and they turned out great. My kids loved them.
Shin Intar
[email protected]I'm not usually a fan of oatmeal muffins, but these were surprisingly good! The texture was moist and fluffy, and the flavor was perfectly balanced. I'll definitely be making these again.
Kiran Chy
[email protected]These muffins are a great way to start the morning! They're hearty and filling, with a delicious oat flavor. I added some chopped nuts and raisins to mine for an extra bit of crunch and sweetness. Yum!