Monday, March 22, 2010

Oatmeal - Cinnamon Chip Muffins

This is a great recipe I found online, I only adjusted two things. But a great hearty muffin of a snack they are! I used "Irish" rolled oats but not totally sure that changed anything.

Our family is full of oatmeal lovers. My mom makes the best killer buttermilk-oatmeal cookies out there. I think she quadruples her recipe because she fills tables and countertops with them while they cool. She knows how fights would break out if there weren't enough.

Cinnamon chips are a great invention and I think this recipe needed a little more than called for in the original because they are so stinking good. I think they'd be great in our trail mix recipe too so I'll keep some around for quick access. I doubled this recipe and got 12 good sized snacks.

Oatmeal Cinnamon Chip Muffins – Makes 5

1/2 cup boiling water
1/3 cup rolled oats (quick cooking okay, but not instant)
2 tablespoons butter, cut up
3/4 cup all purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda (if doubled only add 3/4)
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 large egg
1/2 teaspoon vanilla
1/2 cup cinnamon chips (may sub choc. chips) this is the edited amount :)

Preheat oven to 400 degrees F. Line 5 normal size muffin cups or line with paper liners. In a large microwave-safe measuring cup combine boiling water, oatmeal and butter. Let sit for 20 minutes.

In a medium size mixing bowl, thoroughly mix flour, brown sugar, baking powder, baking soda, salt and cinnamon.

With a spoon, beat the egg and vanilla into the oatmeal mixture; stir oatmeal mixture into dry ingredients just until mixed Stir in cinnamon chips. Batter will be thick and kind of gummy.

Spoon into muffin cups. Bake 18-20 minutes. Note: If muffins seem to be browning too quickly, throw a sheet of foil over the top to shield.

Let cool slightly. Remove from pan.

Mangia~ Tracey

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