#1 he set out to make a cookie... turned into a "mat" of muffinny goodness
#2 tried a "cupcake" version... looked like upside-down top hats. Yummy, but ugly.
#3. Perfect. Good, very good. Here it is:
Leftover Oatmeal Muffins
DRY:
-2 cups AP flour
-2 tsp Baking Powder
-1 tsp Baking Soda
-1 heavy pinch salt
-1 tsp spices (1/2 tsp cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg)
WET:
-1 stick of unsalted butter, melted
-1 cup cooked oatmeal (I used rolled oats cooked with 1 part oats, 1 part 2% milk, 1 part water)
-3/4 cup brown sugar
-1 egg
-1 egg yolk
-1 tsp vanilla extract
-2 cups “extras” (I used raisins. Nuts, chocolate chips, or whatever would work. Becky thinks Pecans and sub a little maple syrup for some of the brown sugar would be lovely.)
-Oven: 350°
-Sift all the dry stuff together. Use a food processor if you want to keep the mess to a minimum.
-Melt the butter. Make sure it’s only a little warmer than body temp and whisk in the egg and egg yolk. Add the vanilla and the brown sugar and whisk ‘till smooth. Stir in the extras.
-Pour the dry stuff into a bowl. Dump the wet stuff on top. Stir JUST TILL COMBINED. Let it stay lumpy. Portion into a greased muffin tin.
-Bake for 18-20 minutes or ‘till a toothpick inserted into the center comes out clean.
-De-pan, cool, eat. Be happy. <3>
MAKES 12 MED MUFFINS
The finished product:
