These oatmeal muffins with a streusel topping make a delicious grab-and-go breakfast or after-school snack.
Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
For streusel, in small bowl, combine oats, flour and sugar; mix well.
Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.
For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well.
In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
Bake 18 to 20 minutes or until golden brown.
Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Per Serving: 212 calories; protein 4.3g; carbohydrates 31.9g; fat 7.7g; cholesterol 15.9mg; sodium 160.6mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.