Sunday, December 12, 2010

Oatmeal Spice Muffins

As I mentioned before, muffins are a standard breakfast item around here. I have started making double batches of muffins and putting them in the freezer. This will get us through at least 2 weeks before I have to bake more, thus saving time. My go-to muffin recipe is from the Better Homes and Gardens New Cookbook. It has a basic muffin recipe with several variations, but I combine a couple of those for my basic muffin. Here it is:

Oatmeal Spice Muffins

2/3 cups Whole Wheat Flour
2/3 cups All Purpose Flour
3/4 cups Rolled Oats
1/3 cup Sugar
2 tsp Baking Powder
1/4 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/8 tsp Ground Cloves
1/4 - 1/2 cup Chopped Nuts

In a separate bowl, mix:
1 Beaten Egg
3/4 cup Milk
1/4 cup Cooking Oil

Add wet ingredients to dry ingredients and stir just until moistened. Lightly grease muffin cups or use paper baking cups. Fill 2/3 full and bake at 400 for 20 minutes or until golden. Remove from pans. Makes about a dozen.

Banana Muffins: Add 3/4 cup mashed banana to wet ingredients and reduce milk to 1/2 cup. Don't use paper liners.

Pumpkin Muffins: Add 1/2 cup pureed pumpkin to wet ingredients. Don't use paper liners.

Berry Muffins: Fold in 3/4 cup fresh or frozen berries after mixing wet and dry ingredients.

Note: These are old fashioned bread-like muffins, as opposed to the cake-like muffins usually found commercially.

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