I must be in the muffin making mode this month, with my last post-Muffin Tin Apple Pie and now with these Oatmeal Craisin Muffins.
I like a good muffin and these are certainly great for breakfast. Oh! who I'm I kidding I like muffins any time of the day or night. The fall weather seems to put me in the right mood for baking, so I decided to try something different. I used Craisins but you could use raisins, chocolate chips, blueberries or any fruit you desire.
I started off by using the basic ingredients from my Quick Cheddar Cheese Muffins with a few changes of course.
Here is what I used:
2 1/2 cups all-purpose flour
5 teaspoons baking powder
1/3 cup butter (5 tablespoons) softened
1/2 teaspoon salt
1 1/4 cup of white sugar (Plus a little more to sprinkle on top later)
2 teaspoons cinnamon
2 teaspoons vanilla
1 tablespoon honey
2 cups Quaker Oats (Quick Oats or Old Fashioned)
1 1/2 cups milk
1 1/2 cups Ocean Spray Craisins
Here is how I made these sweet treats:
In a large mixing bowl, I combined the flour, baking powder, butter, salt, and sugar. Using my KitchenAid Stand Mixer I turned it on low speed using the flat beater bar and let these combine.
In another bowl, I whisked together the eggs, cinnamon, vanilla, and honey. Add this to the dry ingredients, and then add the oats, milk, and craisins. Continue on low speed until you have a nice batter as you see in the picture below.
Spoon this batter into greased muffin tins almost to the top. I sprinkled about a teaspoon of sugar on top of each one. Bake at 350 degrees for 25 minutes on the middle rack.
|Ready for the Oven|
|Just out of the Oven|
This recipe yielded 18 muffins, they are moist inside with a nice firm sugar coating on top. Serve these for breakfast or anytime for a snack.
As always thanks for stopping by and I hope you enjoy!