These old fashioned breakfast treats are from my Magnolia Bakery cookbook. This unassuming little shop located in New York bakes from scratch and has a large clientele. Their cookbook is stocked with cake, cookies, muffin, bread and scones recipes. I chose to make the Oatmeal muffin's (with a green twist) for my kids for St. Patricks Day.
In a medium Sized bowl pour oats and milk and let sit for 10 minutes. You're basically making oatmeal at this point. Don't use quick cooking oats or you will end up with Mush!
Measure out your dry ingredients. I bake so much I buy extra large bags of flour and keep it stored in a glass jar. I also have one for pancake mix and confectioners sugar. Hence the reason for the tag.
TIP: Never scoop your measuring cup into the flour, always stir flour with spoon to soften then sprinkle into your measuring cup and then level off with a knife. Too much flour in any baking recipe will turn out too heavy and dry. We're not trying to bake bricks here!
After you measure out all your dry ingredients and your liquid ingredients, line your muffin pan with liners. I store mine in a plastic container to keep their shape.
Just to be cute I added a drop or two of green food coloring to mine just before I popped them in the oven. I made these for St. Patricks Day breakfast for my kiddos. They left with a green smile!
Mmm...they baked up pretty.
Even the Leprechaun approved!
Ingredients
2 cups rolled oats (not quick-cooking oats!)
1 1/2 cups milk
1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs, Slightly beaten
1/2 cup light brown sugar
1/2 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla
Feel free to add in fruit or nuts of your choice
Directions
1 Preheat oven to 400 degrees.
2 Grease a 12-cup muffin tin. (I used Canola Oil spray).
3 Mix oats and milk in a medium-sized bowl. Sit to the side for 10 minutes.
4 In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined. Be careful not to overmix!
5 Fill muffin cups about 3/4 full, and bake for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. Do not overbake!
6 Let Cool and Enjoy!
I love your addition of the splash of green on top! Brilliant. I've heard of Magnolia Bakery-mostly in connection with their renowned red velvet cake/cupcakes. Have you tried that recipe? I've only made red velvet from scratch once and it was a terrible texture.
ReplyDeleteYes, I have heard of their famous red velvet cupcakes. I don't particularly like red velvet but I do have their recipe. Maybe I will give it a whirl.
ReplyDeleteThanks for the comment!