Friday, March 9, 2012

Oatmeal Muffins

I enjoy a good muffin.  This a simple muffin that I love to eat with a little bit of Strawberry Jam.  I will be posting my Jam recipe latter on this Summer when the Strawberries are in season.  
These are moist, freezable and make about 
30 muffins.
These remind me a little of a coffee cake. I do like to make this with a strudel.  The recipe is at the bottom of the post.  Add strudel to the top of batter before baking.  Leaving off the strudel of course saves a few calories. I am trying to diet again....

Combine the oats, sour cream, melted butter, eggs, vanilla and brown sugar.  Mix well.
Measure out the flour.  I like to add the baking powder, baking soda and salt  into the measuring cup and mix a little with a forkAdd to the wet ingredients.
Mix batter well.
Add batter to paper lined muffin pans.  Bake for 20-25 minutes at 375 degrees
Cool and serve


Oatmeal Muffins
2 cups Rolled oats
2 cups Sour Cream
2/3 cup melted butter
4 eggs beaten
2 cups brown sugar
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp Vanilla

Combine oats, sour cream, butter, eggs, brown sugar and vanilla.  Mix well.  Measure out the flour and add the baking powder, baking soda and salt to measuring cup. Mix with a fork and add to the wet ingredients.  Add batter to paper lined muffin pans. Fill batter 3/4 of the way full.  Makes about 30 muffins. Bake for 20-25 minutes at 375 degrees.  Cool and serve warm.

1/2 cup flour
1/2 cup rolled oats (optional)
1/2 cup brown sugar
1/4 cup melted butter
Melt butter and add the flour and sugar.  Combine well and sprinkle on top of the muffins before baking