oatmeal muffins

I've made these three times in the last week. And they are simply, FANTASTIC!!!

Here's my thoughts:
1. add a little vanilla with the milk and vinegar while they are soaking
2. I make them in mini-muffin tins, they only take about 8 minutes
3. my favorite add-in....mini chocolate chips. Delicious.

For more tips on how to make the best muffins ever, head over to Simple Bites

One-Bowl Oatmeal Muffins: Basic Recipe

Be sure to read the recipe all the way through before getting started. You will note that the oats soak in the milk 1 hour prior to assembling the rest of the ingredients, so take that into consideration before starting out.

Makes 12 medium muffins (or 24 mini-muffins)

• 1 cup milk*
• 1 teaspoon white vinegar
• 1 tsp Vanilla
  
• 1 cup rolled oats (not quick oats)
• 1 large egg, at room temperature
• ¼ cup brown sugar
• ½ cup butter, melted and cooled slightly
• 1 cup plus 2 Tablespoons all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1/4 teaspoon nutmeg, freshly ground
• 1/2 teaspoon cinnamon, freshly ground
• add-ins of your choosing
  

Combine milk, vinegar and oats in a large bowl and let stand one hour.

Preheat the oven to 375°F. Grease a twelve-cup muffin tin and line with cupcake papers.

Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.

Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix.

Sprinkle add-in and flavorings of your choice and combine muffin batter gently.

Use a large ice cream scoop or 1/3 cup measuring cup to scoop batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 10-12 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or rhubarb.

Remove from oven and cool in tins. To remove, run a sharp knife around the edges and pop muffins out. Enjoy!