Apple Cinnamon Oatmeal Muffins
Make these tasty muffins ahead of time for breakfast to-go.
Mornings are hard at my house. Between feeding the dogs, making coffee, taking the dogs outside, and showering, I barely have time to grab a granola bar for breakfast. It is, however, the most important meal of the day, and I know if I don’t eat something in the morning I'll be ready for lunch before 10 am.
I've found that baking muffins is a quick solution. They can be stored in the freezer for later use, there are a variety of flavors to choose from, throwing them together in the morning takes little to no effort, and most recipes take no time at all.
For the life of me I cannot remember where I stumbled upon this particular recipe, but I knew I had to try it. These apple cinnamon oatmeal muffins (say that five times fast) are quick, simple, and tasty. I whipped up a batch one evening, threw them in an airtight container overnight, and when I woke up the next morning breakfast was ready to go.
2 cups rolled oats (not quick-cooking oats)
1 1/2 cups milk (I used non-fat)
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs, lightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1/2 cup finely chopped apple (optional)
Preheat oven to 400 degrees. Grease well a 12-cup muffin tin. In a medium bowl, mix the oats and the milk and set aside for 10 minutes. Meanwhile, in a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to over mix. Batter may be lumpy. Fold in chopped apple. Fill muffin cups about 3/4 full. Bake for 16-18 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached.