Oatmeal Muffins

prep time:: 20 min
total time:: 40 min

Makes 12 muffins

Snuffling around the kitchen this morning and into the freezer I found that my lifeline supply of oatmeal muffins was all out. I love these things because they are porridge but in cake form, so you can eat them for breakfast and fool yourself that you are not a greedy, eating-cake-in-the-morning piggy. Each time they are made (the other half makes them better than me now, the joy!) a few get guzzled hurriedly with melted butter dripping down my fingers. The rest I systematically pack up and freeze to treat myself for the days to come. One of these warmed up a little with butter and a strong cup of coffee is my favourite breakfast. Sorry I already said that. More enthusiasm.
The recipe comes from the Magnolia Cookbook, the famous New York bun shop; the measurements are in cups, which is handy if you have the right kind of cup. If you don’t, sorry again.

ingredients

2 cups rolled oats, (I like Bunalun Oraganic best, very nutty)
1 1/2 cups milk
1 1/2 cups plain flour
1 tblsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 large eggs
1/2 cup firmly packed brown sugar
1/2 cup melted butter
1 tsp vanilla extract

directions

1
Preheat the oven to 160degreesC
2
1.Butter the cups of a muffin tin, or use large paper cups
3
2.In a medium bowl mix the oats and the milk together and leave to stand for 10 mins
4
3. In a large bowl mix the dry ingredients, make a well in the centre and stir in the butter, eggs, vanilla and the oat mixture. Stir with a fork until just combined and divide the mixture between the 12 muffin tins
5
4. Bake for 16-18mins depending on the temper of your oven