I’ve been running errands and haven’t had a chance to bake anything. However, Fuzz is finally starting to appreciate muffins and has asked me if I’d make her some for her take-to-school-morning-snack. Here is the recipe I’m using. It’s based on one in Glamour Magazine’s Gourmet on the Run cookbook which my aunt gave me in 1988. I can’t believe I’ve managed not to lose this book in twenty years and 10 or so different residences.
Picture to come. Fuzz and I have to go shopping for a clock radio.
Oatmeal Cinnamon Chip Muffins – Makes 5
1/2 cup boiling water
1/3 cup rolled oats (quick cooking okay, but not instant)
2 tablespoons butter, cut up
3/4 cup all purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 large egg
1/2 teaspoon vanilla
1/4 to 1/3 cup cinnamon chips (may sub choc. Chips)
Preheat oven to 400 degrees F. Line 5 normal size muffin cups or line with paper liners. In a large microwave-safe measuring cup combine boiling water, oatmeal and butter. Let sit for 20 minutes.
In a medium size mixing bowl, thoroughly mix flour, brown sugar, baking powder, baking soda, salt and cinnamon.
With a spoon, beat the egg and vanilla into the oatmeal mixture; stir oatmeal mixture into dry ingredients just until mixed Stir in cinnamon chips. Batter will be thick and kind of gummy.
Spoon into muffin cups. Bake 18-20 minutes. Note: If muffins seem to be browning too quickly, throw a sheet of foil over the top to shield.
Let cool slightly. Remove from pan.