When I get time to surf the net – not so often these days with freelancing and URRU keeping me busy – I love to go through my list of favourite food bloggers and magazines, reading their entries, picking up tips for things to try, places to visit and recipes to make. I have a list of recipes continually on the go, an odd assortment of things that I’ve picked up in my internet wanderings – Olive Oil Cookies from Mark Bittman in The New York Times, Lemon Potatoes from Organically Cooked, Salt-Kissed Buttermilk Cake from 101 Cookbooks, Chow‘s Salted Caramel Frosting, Baked Celeriac with Rosemary, Parmesan & Marsala from Taste – all of which are still on my “must try” list.
Val’s recipe for Oatmeal Muffins was on that list for a while but, after several successful Sunday morning muffin bakes for weekend guests, it has made the leap to the “must keep” category. They only take a few minutes to throw together, are ready in minutes, and, as Val says, are perfect for freezing. Visitors are hugely impressed (make sure they volunteer to do the washing up afterwards!) and, most importantly of all, the muffins taste great when buttered while still warm, maybe with a smidgen of Raspberry Jam from Mallow Irish Country Market on the side or, if you’re really lucky, some of my mother’s Blackcurrant Jam. For the sake of speed and efficiency in the mornings, I’ve stuck to Val’s cup measurements, apart from the butter and brown sugar, which I find easier in ounces.
Rolled or porridge oats – 2 cups
Milk – 1 ½ cups
Vanilla extract – 1 teaspoon
Plain flour 1 ½ cups
Baking powder – 1 tablespoon
Cinnamon – ½ teaspoon
Brown sugar – ½ cup firmly packed/4oz
Large eggs – 2, lightly beaten
Butter – ½ cup/4oz, melted
Preheat the oven to 170°C. Use paper cases to line a 12-hole muffin tin.
Mix the rolled oats, milk and vanilla together and allow to stand for 10 minutes.
Meanwhile, measure the plain flour, baking powder, cinnamon and brown sugar into a large bowl and mix well. Make a well in the centre, pour in the butter, eggs and oat mixture. Stir gently until barely amalgamated, then divide between the cases in the muffin tin. I like to really fill up the cases.
Cook it the preheated oven for 18 to 20 minutes until well risen and golden brown. Eat as soon as possible.