Oatmeal Muffins
Light and airy, these easy oatmeal muffins make a great side dish for dinner.
Servings 12 muffins
Ingredients
- 1 c. quick cooking rolled oats
- 1 c. milk
- 1 c. flour
- 1/3 c. sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 egg, beaten
- 1/4 c. vegetable oil
Instructions
- Preheat the oven to 375 degrees F. Prep 12 muffin tins by spraying well with cooking spray OR liners. (I prefer the liners for easy clean up.)
- In a large bowl, mix oats and milk. Let stand for 15 minutes.
- Then, in a medium bowl, combine the flour, baking powder, salt and sugar using a whisk.
- Measure the oil into a liquid measuring cup and add the egg. Use a small whisk or fork to combine.
- After the milk and oats have been soaking for 15 minutes, add the oil and egg mixture to the bowl. Stir well to combine.
- Next, add the dry ingredients (flour, BP, salt and sugar) to the wet ingredients. Mix well using a hand mixer or silicone spatula.
- Scoop the batter evenly into your muffin tin and bake for 20 minutes. *PRO TIP* Use an ice cream scoop with a release lever to portion out the batter. This will give a more even bake across all the muffins because they will be about the same size.
- The muffins are done when a toothpick inserted in the middle comes out clean and the tops are a very light golden brown.
- Remove the muffins from the tins and let them cool on a rack.