Oatmeal Muffins

I almost never bake healthy things.  I often *cook* healthy meals, but my baking is reserved for decadence and bliss.  However, I recently broke my own rule for convenience.  Because what working Mommy doesn’t want to give her darlings a piping hot bowl of hearty, healthy oatmeal?  And so I do!  In the form of a convenient, easy-to-carry MUFFIN!

These muffins are yummy.  They are not fussy.  They are easy to make, and delicious to eat.  Preheat your oven to 375, and line your muffin pan with muffin cups.  (It’s the only way to make them portable!)

First, mix up all the dry stuff:


1 Cup Ground Oatmeal (Oat Flour)
1 Cup Unbleached Cake Flour 
3/4 Cup Pure Cane Sugar 
1/2 Teaspoon Salt
3 Teaspoons Baking Powder

1 Cup of Walnuts (Or Your Choice of Crunch!  Try Almonds & Cranberries! YUM!)
1 Tablespoon Ground Cinnamon
Fresh Nutmeg / Ginger / Cloves

Dry ingredients coming together quite nicely, if I do say so!

…and mix it with the mixed up wet stuff…

To combine, cut and fold the wet ingredients into the dry ingredients. Mix ONLY to combine. Batter will be lumpy, but no pockets of dry ingredients should remain.  A general rule is only about 12 strokes.

1 Vanilla Bean Pod -or- 1 Teaspoon of Vanilla Extract or Vanilla Bean Paste (Your choice of VANILLA!)

1/2 Teaspoon Watkins Rum Extract
2 Eggs
1 Cup of Milk 
1 Stick of Melted Butter

Mixing up wet ingredients and busting my vanilla bean pod with my special Pop Pop pocket knife!* (Not available in stores!)

… AND THEN!  Bake it up for about 16-18 minutes, or until they look yummy to you.  Each oven varies.  The perfect muffin has a thin crunchy crust, a slightly rounded top with a pebbled appearance and a moist, even interior.

If you want to go crazy with healthiness, here are a few alterations to this recipe for you to enjoy with a little less guilt.  

For the skinnies and the wanna-be’s:

  • You can:  Substitute 2 egg whites for one egg in the recipe.  Stiffly beat and fold in at the end to produce a lighter muffin with less fat.
  • You can:  Use non-fat milk instead of whole milk.
  • You can:  Use less sugar… (I just like the stuff!)  Try 1/2 Cup instead.  Honestly, I used 1 whole cup.  *Hee hee!
  • You can:  Use salad oil in place of butter.
  • You can:  Decrease the fat and use one-fourth of the oil and three-fourths fruit purée, such as applesauce.   Jars of baby food fruits provide a quick choice of purées other than apple. 
The Final Product: Warm Oatmeal Muffins!



2 thoughts on “Oatmeal Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s