Friday, May 4, 2012

Maple Oatmeal Muffins

Cooking for three is a lot more than cooking for two.

Especially when that extra body is a grown male.

Yes, obvious fact is obvious, but it still surprises me when I go to put away the leftovers from dinner and nearly everything is gone. When I make cookies and then they're gone. When I made a batch of muffins and then they're gone. You get the point. It's a far cry -- a happy one -- from the consumption habits of a mom and little boy that I'm used to cooking for.

So here I am, expanding our collection of rushed breakfast and snack items, so that sleepy family can still be fed no matter how late we are and no matter how many of us there are. (We all really like to sleep in...)

These muffins are delicious, and a fast favourite around here. I love the sweet maple taste, and while I cut down the amount of syrup used from the original recipe, it could definitely be cut down more. Especially if you're looking to save costs and don't horde butter and syrup to the shock and horror of Costco patrons like I do.

Maple Oatmeal Muffins

1 cup quick-cooking rolled oats
1/2 cup milk
2/3 cup maple syrup
1/4 cup butter, melted
1 egg
1 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. cinnamon
dash of nutmeg
1/2 cup raisins (optional – you can also use nuts)

1. Preheat oven to 350F. Grease or line a muffin tray.

2. In a large bowl, combine oats and milk and let stand 5 minutes. Add syrup, butter, and egg and blend well. Add flour, baking powder, cinnamon, and raisins, then stir just until dry ingredients are moistened.

3. Fill prepared muffin cups 2/3 full. Bake 15-20 minutes or until toothpick inserted in centre comes out clean. Remove and allow to cool on a wire rack.


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