I’m getting really good at making excuses for (still) not being completely unpacked (sigh).
The best/worst was on Thursday, when I watched the farmers unpacking for the market instead.
But catching up with an old baking pan friend is a valid reason. Especially with this June-gloomy, creamy-oatmeal-muffins-for-breakfast weather we’ve been having.
Heidi of 101 Cookbooks also just moved, and hopefully her unpacking is going better. This is her recipe with some minor changes: I halved it, browned the butter, added less flour/more oats, and the suggested maple syrup.
These are delicious with coffee and fruit. A table to eat them at is optional.
Creamy Oatmeal Muffins
(adapted from 101 Cookbooks)
Makes 9 or 10 muffins.
For the topping:
3/4 c. whole wheat pastry flour
1/2 c. rolled oats
a scant 1/2 c. of brown sugar
1/2 tsp. sea salt
1/3 c. butter, melted or browned
Mix the dry ingredients together. Add the butter and stir until clumps form. Keep this in the fridge or freezer and use the leftovers to make a crisp or crumble (I made more muffins).
For the muffins:
3/4 c. rolled oats
1/4 c. all-purpose flour
1/4 c. whole wheat pastry flour
1/4 tsp. baking soda
1/4 tsp. salt
4 TB butter, melted or browned
1/4 c. brown sugar
a “glug” of maple syrup
3/4 c. plain yogurt (2% Greek is my favorite)
Preheat oven to 350ºF, butter a muffin pan. Mix the oats, flours, baking soda, and salt together in a bowl. In a larger bowl, mix the butter, sugar, maple syrup, yogurt, and egg. Gently fold the dry into the wet, being careful not to overmix.
Fill each pan indentation with batter about 3/4 full. Top generously with the crumble. Bake until golden brown on top and a tester comes out clean, about 15-20 minutes.
Remove the pan from the oven, cool for a minute, then scoop the muffins out onto a cooling rack. Serve warm.