Yesterday I made a double batch of these delicious and healthy muffins to freeze for breakfasts after the baby arrives.
They are packed with whole grains and whip up in just a few minutes. I’ve adapted the recipe below from the Taste of Home Cookbook.
1 cup old fashioned oats
1 cup whole wheat flour
3/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
In a small bowl, combine the oats, flour, brown sugar, baking powder and salt. In another small bowl, whisk the eggs, milk, oil and vanilla. Stir into the dry ingredients just until moistened.
Fill greased muffin cups two-thirds full. (I usually fill them a little fuller–the recipe makes exactly 1 dozen.) Bake at 400 for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Makes 1 dozen.
