Best Oatmeal Muffins

These oatmeal muffins with a streusel topping make a delicious grab-and-go breakfast or after-school snack.



Step: 1

Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

Step: 2

For streusel, in small bowl, combine oats, flour and sugar; mix well.

Step: 3

Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.

Step: 4

For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well.

Step: 5

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.)

Step: 6

Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.

Step: 7

Bake 18 to 20 minutes or until golden brown.

Step: 8

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.

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