On a trip to Penzey’s Spices, I idly picked up the catalog as I purchased my delicious shallot salt. As Bill drove us back home, I was perusing the listings and recipes when I stumbled across this muffin recipe. Since Bill is a HUGE fan of cinnamon, we both love muffins, and it looked super-simple, I decided to make muffins for dinner that night.
Since then I have not been able to stop making these muffins! Bill took them to school of the first day, I made them this weekend for a lacrosse coaches meeting, and I think we’ve had them for breakfast every other weekend for a few months now.
It’s basically a one-bowl recipe, no mixer required, and I have all the ingredients on hand in my pantry just by default. Try them, and let me know if your family loves them too!
- 1 cup and 2 Tbsp. flour, separated (all-purpose or whole wheat)
- ¼ cup and 2 Tbsp. sugar, separated
- 3 tsp. baking powder
- ½ tsp. salt
- 3 Tbsp. oil
- 1 egg, beaten
- 1 tsp. vanilla extract
- 1 cup milk
- 1 cup oats (any kind will work)
- 1 tsp. cinnamon
- 1 tsp. butter, melted
- Preheat oven to 425°.
- In a large bowl, mix together the 1 cup flour, ¼ sugar, baking powder and salt.
- Add the oil, egg, vanilla, and milk. Stir only until moistened.
- Gently stir in the oats.
- In a small bowl, combine the 2 Tbsp. flour, 2 Tbsp. sugar, cinnamon and melted butter. S
- Fill greased or lined muffin cups 2/3 full.
- Sprinkle each muffin with topping.
- Bake for 15 minutes until puffy and golden brown.