These muffins are terrific for breakfast or a break. They are loaded with nutrition and fiber, AND very tasty.
Ingredients:
Ingredients:
1 1/2 cups oatmeal (instant)
1 1/2 cups boiling water
1 cup all purpose flour
1/2 cup whole wheat flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon cardamon
2 ripe bananas
2-4 tablespoons vegetable oil
1 egg1 teaspoon vanilla
3/4 cup brown sugar
Milk as needed to make a medium-thick batter.
Milk as needed to make a medium-thick batter.
Instructions:
Preheat oven to 400 degrees. Spray a 12 cup muffin tin with cooking spray, or a six cup Texas sized muffin tin.
In a large bowl, mix together the oats and boiling water. Mix well until fully hydrated.
In a medium bowl, mix together the flours, salt, baking powder, baking soda and cardamon.
In a glass measure, mash the bananas thoroughly with a fork. Add enough vegetable oil to reach the 1 1/8 cup mark. (A little more is ok – say, a cup and a half) Stir together, then add to the oatmeal mixture, along with the egg, vanilla and sugar. Mix well. Add the flour mixture and mix gently until combined. Divide batter evenly among the muffin cups. Bake until a tester comes out clean, about 20 minutes.
I use the Texas-sized muffin tin – makes 6-large muffins, but you can also use the standard 12-muffin tin.
I use the Texas-sized muffin tin – makes 6-large muffins, but you can also use the standard 12-muffin tin.
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2 comments:
This is a tasty muffin!
I had only 1 cup of King Arthur flour in the house, so I "milled" 2 cups of rolled oats into flour in my food processor.
Skipped the boiling water.
Used about 3/4 cup of milk total.
My muffins came out a bit craggier looking, but still moist with a nice subtle cardamom taste.
Muffins are hard to beat for a quick snack or part of a nice breakfast. Great hearing that you got inventive and created your own version. Actually, any AP flour would have done the trick. I don't have a flour mill, so I'm at the mercy of the grocery stores. :-)
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