Brown Sugar Oatmeal Muffins


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
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.


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