Thursday, September 30, 2010

Small Batch Oatmeal Cookie Muffins

I promised to share this recipe that I made almost a week ago. I was looking for a recipe that combined whole grains for a healthier version of a decadent treat. I did not find what I was looking for, so, I combined some elements of some of my pancake recipes and came up with this recipe for a small batch of oatmeal cookie muffins. Remember, you can click on the photos to see a larger image.I started with some old fashioned Quaker Oats.I combined the oats with boiling water and let them sit overnight in the refrigerator.
In a mixing bowl, I whisked all my dry ingredients: all purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt and cinnamon.
I like oatmeal cookies with chocolate chips and raisins, don't you?
I mixed the chocolate chips and raisins into the dry ingredients.
Here you can see the raisins and chips are totally mixed in.
Overnight, the oats have totally absorbed all of the water. I let them come to room temperature before moving on with the recipe.
In a small bowl, I combined the egg with the oil.
Then, whisked in the vanilla.
Looks good.
Time to add the oats to the wet ingredients.
Mixed with a rubber spatula until combined.
Dry ingredients were added to the mix.
And mixed until combined. It was a little too dry, so I added a splash of buttermilk to smooth it out.
The batter was evenly portioned into 8 muffin cups. I always half fill empty cups with water to prevent the pan from overheating. The steam also helps with the baking process.
In a 400 degree oven for about 18 minutes and they looked perfect.
I let them cool for about 5 - 10 minutes before removing to a cooling rack.
This is what a finished oatmeal cookie muffin looked like just before Kim ate it! YUMMY!


small batch OATMEAL COOKIE MUFFIN RECIPE
Yields 8 muffins

1/3 cup old fashioned oats
1/2 cup boiling water
1/4 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup chocolate chips
1/4 cup raisins
1 large egg
2 TBS oil
1/2 tsp vanilla
splash of buttermilk (if needed)

Combine oats with boiling water. Let sit 30 minutes or overnight in the refrigerator.
Preheat oven to 400 degrees. Prepare 8 muffin tins with liners or spray with PAM.
In a medium mixing bowl, whisk all dry ingredients together. Add chocolate chips and raisins.
In a small bowl, whisk egg with oil. Add vanilla.
Add oatmeal to wet ingredients. Mix thoroughly.
Add dry ingredients to wet, adding splash of buttermilk if too dry to mix well.
Spoon batter into prepared muffin tins. Fill empty tins halfway with water.
Bake for 15 - 20 minutes at 400 degrees until golden brown and wooden toothpick inserted into center comes out clean.
Cool in pan on cooling rack for 5 - 10 minutes. Remove from pan to cooling rack to cool.
These oatmeal cookie muffins were even better tasting the next day, according to my husband, Kim. I prefer to bake every morning so that the entire house smells like fresh muffins. But, it's good to know that you can enjoy these muffins for several days - if they last that long!

Hope you enjoyed following along with this new recipe. I've already had a request to make these with nuts. I'm sure they would also be good with craisins, maybe some coconut, or how about peanut butter chips? Let me know what you think.
Thanks for visiting Susan's kitchen at the Americus Garden Inn Bed & Breakfast. I look forward to sharing my home with you again soon.

2 comments:

Ruth Weaver said...

These muffins are Yummy !! But aren't all of Susans Muffins. Plan on making these real soon. Maybe even tonight :) Thanks Susan for all of your receipes.

Americus Garden Inn Bed and Breakfast said...

Thank YOU, Ruth. Let me know how they come out for you.