So, last week my hard drive failed. Boy, did I learn my lesson in backing up everything. In fact, if you’re sitting at your computer, and your pile of un-backed up data is lying in wait of some unexpected disaster (such as hard drive failure…or a tornado, who knows?), go back it up right now. Seriously, I’ll understand. On a wonderfully happy note, ASUS (a company I now have a crush on…is that possible?) not only repaired my out-of-warranty laptop (for free!), but they did it and got it back to me within days! Days!!
In celebration, I decided to make muffins. Oh yes, tea and muffins. Glorious, glorious muffins. Have you ever put your mouth up to something and, quite literally, inhaled in order to just get it in your mouth? That’s what happened to me with the batter for these muffins. It’s one recipe I’ve been experimenting with for a while and, while it is most certainly not a Wellness Wednesday recipe, I just felt the need to share it with you. I love oats, muffins, and good snacks for pairing with tea time. These muffins are all that and more.
Seriously, I’ve paired them with meals, I’ve eaten them for breakfast, and I’ve enjoyed them with my tea and coffee. Now, you must be saying to yourself… “Wow, she eats a lot of muffins.” It’s…probably true. I’ve made these multiple times over the last month – and I’m not easy to please in the muffin department. You’ll understand when you try them. You’ll especially understand if you try them with a little bit of butter and a side of tea. As per usual, I’ve included my personal tea choice for them. Enjoy!
- 1 cup old-fashioned oats
- 1½ cups all-purpose flour (I use unbleached)
- 2 tsp baking soda
- ½ tsp salt
- 2 eggs
- ¾ cup light brown sugar
- ¾ cup 2% milk
- ⅜ cup vegetable oil
- 1 tsp vegetable oil
- ¼ tsp cinnamon
- ⅓ cup craisins
- Preheat your oven to 400 degrees Fahrenheit.
- In a medium bowl, combine oats, flour, baking powder, and salt. Stir to combine.
- In a second bowl, whisk together the remaining ingredients.
- Add the dry ingredient mixture into the wet mixture, and mix until moistened.
- Pour ¼ cup-fulls into greased or paper-lined muffin cups.
- Bake for 15-17 minutes, or until a toothpick inserted in a muffin comes out clean.