Brown Sugar Oatmeal Muffins

two

Brown Sugar Oatmeal Muffins
From ”Muffins” by Elizabeth Alston
Published by Clarkson N. Potter 1985
Makes 12 Regular Muffins
1 cup old-fashioned oats
1 cup whole-wheat flour
1⁄2 cup all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon salt
2 large eggs
3⁄4 cup packed dark brown sugar
3⁄4 cup milk
1⁄4 cup (1⁄2 stick) butter, melted; or
vegetable oil
1 teaspoon vanilla extract
—-
Heat oven to 400° F. Grease muffin cups, or use foil or paper baking cups.
Thoroughly mix oats, flours, baking powder, and salt in a large bowl.
Whisk eggs and brown sugar in another bowl. When smooth, whisk in milk, melted
butter, and vanilla.
Pour over dry ingredients. Fold in with a rubber spatula, just until dry ingredients are
moistened.
Scoop the batter into muffin cups. Bake 15 to 25 minutes, or until springy to the touch in
the center.
Turn onto a rack to cool.

*This recipe is the original, in other words not adjusted for high altitude.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: