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 Oatmeal Cinnamon Chip Muffins 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.
Update: I love this recipe because it is versatile and because I can make the muffins in my 6 count muffin pan. Also, it’s perfect not only for cinnamon chips, but for peanut butter chips, chocolate chips or berries. In the past I made 5 muffins, but there’s enough batter to fill 6 cups and still have respectable sized muffins. Here’s a picture of a peanut butter chip muffin.
And here’s one made with fresh blackberries.
The muffins aren’t too sweet, so just about any sweet add-in will make them perfect.
Oatmeal Cinnamon Chip Muffins
- 1/2 cup boiling water
- 1/3 cup rolled oats
- 2 tablespoons 28 grams butter, cut up
- 3/4 cup 98 grams 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 or use chocolate chips
- Preheat oven to 400 degrees F. Line 6 muffin cups 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.