This morning Thing 2 took a bite out of a muffin that had been around a bit too long, apparently, and found the taste ‘off’. Muffins play a major role in weekday breakfast in our house, but I only had one egg left in the fridge and I wanted to find a new recipe. I found this in a Betty Crocker booklet, Baking With Love, from 1993. I made a few changes.
Brown Sugar Muffins (adapted from Betty Crocker)
1 c. quick-cooking oats
3/4 c. packed brown sugar
1/2 c. plain yogurt
1/4 c. butter, melted
1 c. all-purpose flour
2 t. baking powder
1/2 c. chopped pecans
1/2 c. raisins
Heat oven to 400 F. Spray muffin tin and set aside.
Mix oats, brown sugar, yogurt, and butter in a large bowl and let stand for 5 minutes. Sir in egg until well blended. Add remaining ingredients and stir until just moistened.
Fill muffin cups two-thirds full. Bake 15 – 20 minutes. Immediately remove from pan.
Makes 12 muffins.
They are quite different than the Oatmeal Cookie Muffins I’ve made before — not as much fiber goodness & generally a different taste and texture, but they are also much faster to toss together with a shorter ingredient list. Definitely worth making again.