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!
- 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)
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.
- 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.