Oatmeal muffins they come out soft, fluffy and moist inside. Additionally, they are easy to prepare and require only a few ingredients. These sweet muffins, thanks to the content oatmeal they are healthier than the standard version made only of wheat flour. They can be an ideal addition to a second breakfast for the whole family, or you can also serve them for an afternoon snack. Soaking the flakes in milk makes the cake creamier, more delicate and aromatic. If you want, you can sprinkle the muffins with a little sugar before baking to make them stand up crispy, caramel crust.
To prepare this recipe, you will need:
- 170 g instant oat flakes,
- 240 ml of milk,
- 120 g of wheat flour,
- 110 g of brown sugar,
- 80 ml rapeseed oil,
- 2 eggs, size L or XL,
- 1 teaspoon of baking powder,
- ¾ teaspoon of ground cinnamon,
- ½ teaspoon of baking soda,
- ½ teaspoon of salt.
In a medium bowl, mix flour, baking powder, cinnamon, baking soda and salt.
In a large bowl, mix oatmeal and milk. Set aside for 10 minutes.
Beat the eggs lightly with a fork. Add eggs, sugar and oil to the oatmeal. Mix until combined, then add the flour mixture and mix again.
Place a 12-hole muffin tin on a baking tray. Line it with cupcake liners. Pour the dough into each one to a height of about ¾.
Put the oatmeal muffins in the oven preheated to 220 degrees Celsius and bake for 7 minutes, then reduce the temperature to 175 degrees Celsius and bake for another 12-15 minutes.
Leave the cupcakes in the tin for a few minutes to cool. Transfer them to a rack and leave to cool completely. Serve immediately.
Store baked goods in an airtight container at room temperature. Use them within 3-4 days.
Sources: Terazgotuje.pl
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