I am an early riser. Mostly by choice. I love my quiet house. It’s me and the cat- sometimes. Unless she has decided to go back to bed. Right now the heat is on because it’s decided to go down into the 30’s here again. I can hear birds chirping in the trees right outside the window where I am sitting, so I know it is spring. But sometimes I wake up even too early for me. I start worrying about things over which I have no control or can’t change, and sleep is gone. Even the BFF’s trick of counting random numbers doesn’t work. The best thing to do is get up. The Ex-Ex says he gets his best sleep right about the time that I am tossing and turning and I don’t want to wake him up yet. So, here I am. With muffins in the oven. Today it’s Oatmeal Cinnamon Muffins. I have a whole army of muffin recipes, but the one I come back to time after time is found in my Better Homes and Gardens cookbook. It’s simple, I can change up the ingredients depending upon what’s in the cupboard, and the Ex-Ex likes them. And my kitchen smells heavenly right now. That helps.
Early Morning Oatmeal Cinnamon Muffins
from Better Homes and Gardens New Cookbook Special Edition Pink Plaid, 2006
1-1/3 cups all-purpose flour
3/4 cup rolled oats
1/3 cup sugar (I used half granulated white and half light brown)
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
Streusel Topping (optional)
Combine 3 tablespoons all-purpose flour, 3 tablespoons brown sugar, and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until mixture resembles coarse crumbs. Stir in 2 tablespoons chopped nuts, if desired.
- Grease or line a 12-cup muffin pan. Set aside.
- Preheat oven to 400˚F.
- In a medium bowl, combine flour, oatmeal, sugar, baking powder, salt and cinnamon. Make a well in the center of flour mixture. Set aside.
- In a small bowl, combine beaten egg, milk, and oil. Pour this mixture into the flour mixture all at once and stir just until moistened. Batter should be a bit lumpy.
- Spoon batter evenly into prepared muffin pan. If desired, sprinkle with Streusel Topping. (I sometimes just sprinkle Turbinado sugar on the top. Today they are just plain.)
- Bake for 15-18 minutes or until done when tested with a toothpick inserted into the center. Cool in muffin cups for 5 minutes. Remove from pan. Serve warm.
Bon appétit and Happy Monday to all of my readers. I wish that I could bake muffins for all of you. In my sleep deprived state I am even thinking “What if I made a different variation of this recipe every morning for a month? Coconut? Carrots? Craisins? Oh boy. Bisous!