Best Oatmeal Muffins
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Description
These oatmeal muffins with a streusel topping make a delicious grab-and-go breakfast or after-school snack.
Ingredients
- ⅓ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
- ¼ cup all-purpose flour
- ¼ cup firmly packed brown sugar
- 2 tablespoons chilled margarine or butter, cut into pieces
- 1 ½ cups all-purpose flour
- 1 cup Quaker® Oats (Quick or Old Fashioned, uncooked)
- ⅓ cup firmly packed brown sugar
- 1 tablespoon baking powder
- 1 cup skim milk
- ¼ cup canola oil
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
Directions
- 1. Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
- 2. For streusel, in small bowl, combine oats, flour and sugar; mix well.
- 3. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.
- 4. For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well.
- 5. In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
- 6. Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
- 7. Bake 18 to 20 minutes or until golden brown.
- 8. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Nutrition Facts
serving: 12 muffins
calories: 211.5 kcal
carbohydrates: 31.9 g
protein: 4.3 g
saturated fat: 0.9 g
cholesterol: 15.9 mg
sodium: 160.6 mg
fiber: 1.3 g
sugar: 11.7 g
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