Let's stay warm and cozy on this cold day, having oatmeal muffins and Constant Comment tea, by the fire.
I love this pinecone teacup that I found recently. It blends so well with my thrifted plate and the teapot that my sister found for me.
Here's the marking on the teacup. I'm not sure what all those numbers mean. Maybe someone can help me?
These Oatmeal Muffins are so tasty with the toasted oats as part of the batter, and the topping is so buttery and crunchy. The recipe is from America's Test Kitchen and my son, who's here with me, gave them a thumbs up approval rating. The recipe said that it made twelve, but I got sixteen muffins from the recipe. Here it is, if you'd like to try:
- 1/2 cup old-fashioned rolled oats
- 1/3 cup flour
- 1/3 cup pecans, chopped fine
- 1/3 cup packed light brown sugar
- 1 1/4 teaspoons cinnamon
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 2 tablespoons unsalted butter, plus 6 tablespoons melted
- 2 cups old-fashioned rolled oats
- 1 3/4 cups flour
- 1 1/2 teaspoons salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/3 cups packed light brown sugar
- 1 3/4 cups milk
- 2 large eggs, beaten
1. FOR THE TOPPING: Combine oats, flour, pecans, sugar, cinnamon, and salt in medium bowl. Drizzle melted butter over mixture and stir to thoroughly combine; set aside.
2. FOR THE MUFFINS: Grease and flour 12-cup muffin tin. (I had to grease and flour 4 more, but actually used baking spray with flour). Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add oats and cook, stirring frequently, until oats turn golden brown and smell of cooking popcorn, 6 to 8 minutes. Transfer oats to food processor and process into fine meal, about 30 seconds. Add flour, salt, baking powder, and baking soda to oats and pulse until combined, about 3 pulses.
3. Stir 6 tablespoons melted butter and sugar together in large bowl until smooth. Add milk and eggs and whisk until smooth. Using whisk, gently fold half of oat mixture into wet ingredients, tapping whisk against side of bowl to release clumps. Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain. Set aside batter for 20 minutes to thicken. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
4. Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups (about ½ cup batter per cup; cups will be filled to rim). Evenly sprinkle topping over muffins (about 2 tablespoons per muffin). Bake until toothpick inserted in center comes out clean, 18 to 25 minutes, rotating muffin tin halfway through baking.
5. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving.
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Thank you for your visit! xo