Wednesday, February 24, 2010

Oatmeal Muffins

The recipe comes from the cookbook that we worked with in my first cooking class, in 1979: “Recipes for Young Cooks” by Carole Fitzgerald. Honestly, I have made this recipe so many times since then that I know by it heart, and I also know by heart that it is on page 42 of the book I saved all this time. I think it is the only thing I still make from that book, but once you taste them, you will see why I am still making them on a regular basis! Not too sweet, just the right weight; they are heavenly. Kids tend to like them, and are also able to make them from the simple recipe, which is drawn out as a pictogram rather than as a traditional recipe. My daughter, who is 5, can do almost every step (with supervision of course!) and they come out perfectly. Better, I must add, than the one time I made them using peanut oil when my mom was out of vegetable oil and I didn’t yet know the difference and could not figure out why they tasted “off”… (OK I can only have been about 8 at the time, and I do consider baking a much better hobby for latch-key kids than mere TV watching.)

I usually make this (since I am nearly a middle-aged adult!) with half whole-wheat flour and half white, but being out of whole-wheat today, I made it strictly according to the recipe. And what a can’t-fail treat! I have no idea how many times I have passed this recipe on to friends, and am delighted to do so here as well. Whip up a batch today (really, it is quick and doesn’t even require a mixer) and enjoy the brown sugar-laced, high fiber goodness of these muffins that I have enjoyed steadily for 30 years.


1 cup oatmeal
1 cup milk
1 cup flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup oil
1 egg
½ cup brown sugar

• mix the oatmeal and milk in a big bowl, let soak
• sift the dry ingredients together in a smaller bowl
• add egg, oil and brown sugar to the oatmeal mix
• add the flour mix to the oatmeal mix; stir. Batter will be lumpy
• grease cupcake tray or use paper fillers; fill each ½ way with batter
• bake at 350 degrees for 25 min
• cool and serve warm

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