Quaker’s Best Oatmeal Muffins

Verdict: Not very good results, the outside browns easily at 205C (reduced the temperature and increased the baking time) but the middle has an ‘uncooked’ appearance and dense texture still. Tested with cake tester, and it came out clean #hmmm

 

Streusel (topping):

  1. In small bowl, combine: 1/3 cup oats + 1/4 cup all-purpose flour + 1/4 cup firmly packed brown sugar. Mix well.
  2. Cut in 2 tbsp butter (chilled and cut into pieces) into dry mixture until crumbly (I used fingers)
  3. Set aside.

Muffins:

  1. In a large bowl, combine dry ingredients: 1.5 cups all-purpose flour + 1 cup oats + 1/3 cup firmly packed brown sugar + 1 tbsp baking powder + some raisins. Mix well.
  2. In small bowl, combine wet ingredients: 1 cup skim milk + 1/4 cup canola oil + 1 lightly beaten egg + 1 tsp vanila. Blend well.
  3. Add wet ingredients to dry ingredients all at once, stir until dry ingredients are moistened (do not overmix).
  4. Line 12 medium muffin cups with paper baking cups.
  5. Fill muffin cups till almost full.
  6. Sprinkle with reserved streusel, patting gently.
  7. Bake at 205 C for 18-20 mins or until golden brown.
  8. Cool muffins in pan on wire rack for 5 mins.
  9. Serve warm.

 

Thank you: http://www.quakeroats.com/cooking-and-recipe/quakers-best-oatmeal-muffins.aspx

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s