This would be one of my ''oops'' recipes.
I was trying to make Magnolia Bakery's Oatmeal Muffins but after taking my first bite I realized..."Oops! I didn't add the sugar." DOH!
However, I'm gonna guess due to the subtle sweetness in oatmeal, this batch didn't seem like a total loss. It would go well with a savory stew. For breakfast, I served them with butter and drizzle with honey or a dollop of jam.
- 2 cups rolled oats*
- 1-1/2 cups milk
- 1-1/2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup unsalted butter, melted & cooled
- 1 teaspoon vanilla extract
- 2 eggs
- *not quick-cooking oats
Preheat oven to 400º.
Grease or line muffin tin.
In a bowl, mix the oats and milk. Set aside for 10 minutes.
In a large bowl, mix the dry ingredients followed by the butter, vanilla, eggs, then the sugar until just mixed.
Stir in oatmeal mixture until just combined. (Don't fret over the lumps.)
Fill the muffin cups and bake for 16-18 minutes. A wooden pick should come out clean (a couple of attached crumbs are fine).