Married to a baker...

Steve currently does not have a food blog (although we are trying to get him started on one) but has invented an amazing recipe. it took 3 tries to get it perfect. The first two... tasty...
#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: