Oat Muffins Three Ways
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Muffins d’avoine (de trois façons)

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Commencez par une bonne recette de base pour les muffins à l’avoine et les possibilités sont illimitées. Essayez les trois versions – pépites de chocolat, éclats de baies et streusel à la cannelle – ou inventez votre propre chef-d’œuvre. Vous n’avez jamais à cuire deux fois le même muffin!

Oat Muffins Three Ways

Oat Muffins (Three Ways)

Start with a good, basic recipe for oat muffins and the possibilities are limitless. Try all three versions – chocolate chip, berry burst and cinnamon streusel – or invent your own masterpiece. You never have to bake the same muffin twice!
Type de plat: Dessert et délices cuits au four
Category: à emporter, Végétarien
Oat Type: Flocons d’avoine roulés
Temps de préparation: 10 minutes
Temps de cuisson: 15 minutes
Temps total: 25 minutes
Portions: 12 muffins

Ingrédients

  • 1 cup rolled oats (250 ml)
  • 1 cup milk dairy or non-dairy (250 ml)
  • 1 egg lightly beaten
  • 1/4 cup canola oil (60 ml)
  • 1/4 cup brown sugar packed (60 ml)
  • 1 tsp vanilla extract (5ml)
  • 1 cup flour all-purpose (250 ml)
  • 1 tsp baking powder (5 ml)
  • 1/2 tsp baking soda (2.5 ml)
  • 1/2 tsp salt (2.5 ml)
  • 1 tsp cinnamon (5 ml)

Instructions

  • Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners, or spray well with cooking spray.
  • Combine oats and milk in a large bowl and let stand for 10 minutes. After the oats have absorbed some of the milk, stir in oil, egg, sugar and vanilla.
  • In a smaller bowl, whisk together flour, baking soda, salt and cinnamon. Add dry ingredients to wet and stir together until just mixed. Batter should be lumpy.
  • Fill muffin liners 2/3 full and then bake for 12-15 minutes, or until muffins are golden and a toothpick inserted in the center tests clean.
  • Remove from muffin pan and cool completely on a wire rack before storing in an airtight container.

Variations:

  • Chocolate Chip: Follow the basic recipe, adding 1/2 cup (125 ml) chocolate chips along with the dry ingredients.
  • Berry Burst: Follow the basic recipe. In step 4, place spoonful of batter into each muffin liner. Divide 1 cup (250 ml) mixed berries (raspberries, blueberries, sliced strawberries) evenly between the muffins. Top with remaining batter and sprinkle tops with a pinch of sugar.
  • Cinnamon Streusel: Follow the basic recipe. Mix together 1/4 cup (60 ml) flour, 1/2 cup (125 ml) rolled oats, 3 Tbsp (45 ml) brown sugar, 1/2 tsp cinnamon and 3 Tbsp (45 ml) melted butter. After filling muffin liners, sprinkle the tops of each muffin with a heaping spoonful of streusel.

Notes