Oatmeal Breakfast Muffins

• portionen: 11 servings
• aktive zeit: 10 minutes
• gesamtzeit: 30 minutes

Zutaten

1 cup quick cooking oats (88 grams)

3 cups all-purpose flour (360 grams)

1 cup granulated sugar (198 grams)

3 tsp baking powder

½ tsp baking soda

1 tsp salt

1 tsp ground cinnamon

2 large eggs

1 ½ cup buttermilk (355 ml)

¾ cup olive oil (177 ml)

1 tsp vanilla extract

Stir in 1 ½ to 2 cups of your favorite add-in

Anweisungen

In a mixing bowl combine the quick cooking oats, flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. Stir together and set aside.

In a large mixing bowl combine the eggs, buttermilk, olive oil, and vanilla extract. Stir to combine with a fork or spatula.

Gradually mix in the dry ingredients, mixing just until combined. Stir in any additional add-ins like blueberries or chocolate chips now. The batter will be very thick!

Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.

For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners to the top with batter, about 6-8 heaping tablespoons. Use a butter knife to smooth the tops of the muffins if lumpy. Top with a sprinkle of quick cooking oats and sanding sugar.

Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 11-14 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.

Nährwertangaben

• Portionsgröße: 1 muffin
• Kalorien: 387 kcal
• Gesamtfett: 18 g
• Gesättigtes Fett: 3 g
• Ungesättigtes Fett: 14 g
• Transfett: 0.004 g
• Cholesterin: 37 mg
• Natrium: 425 mg
• Gesamtkohlenhydrate: 51 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 20 g
• Eiweiß: 7 g