Oaty Muffins

Source

Cooks Illustrated January & February 2013 Page 20 Really Good Oatmeal Muffins

Ingredients

  • 1/3 cup pecans
  • 2 large eggs
  • 2 1/2 cups old fashion rolled oats
  • 2 sticks butter
  • flour
  • light brown sugar
  • salt
  • baking powder
  • baking soda
  • milk
  • cinnamon
  • nutmeg ( for more flavor )

Topping

  • 1/2 Cup old-fashion rolled oats
  • 1/3 Cup all-purpose flour
  • 1/3 cup pecans ( chopped fine )
  • 1/3 cup packed light brown sugar
  • 1 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter ( melted )

Muffins

  • 8 tablespoons ( 1 stick ) unsalted butter ( 6 melted )
  • 2 cups old fashion rolled oats
  • 1 3/4 cups all-purpose 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)

Equipment

  • measuring cup
  • measuring spoons
  • Muffin tin
  • Muffin paper cups
  • Medium bowl
  • 10" skillet
  • Food processor
  • large bowl
  • spatula
  • whisk
  • oven

Directions

Topping

  1. Combine oats, flour, pecans, sugar, cinnamon, salt in a medium bowl.
  2. Drizzle melted butter over mixture.
  3. Stir mixture to thoroughly combine.

Muffins

  1. Melt 2 tablespoons of butter in 10" skillet over medium heat.
  2. Add oats, stirring frequently, until oats turn golden brown and smell of cooking popcorn, 6 to 8 minutes.
  3. Transfer oats to food processor and process into fine meal, about 30 seconds.
  4. Add flour, salt, baking powder, and baking soda to oats and pulse until combine, about 3 pulses.
  5. Stir 6 tablespoons melted butter and sugar together in a large bowl until smooth.
  6. Add milk and eggs and whisk until smooth.
  7. Using whisk, gently fold half of oat mixture into wet ingredients, tapping whisk against the side of the bowl to release clumps.
  8. Add remaining oat mixture and continue to fold with whish until no streaks of four remain.
  9. set aside batter for 20 minutes to thicken.
  10. Adjust oven rack to middle position and heat oven to 375 degrees.
  11. Place paper cups in the muffin tin.
  12. Divide Batter equally among prepared muffin cups ( about 1/2 cup of batter per cup, cups should be filled to the rim )
  13. Evenly sprinkle topping over muffins ( about 2 table spoons per muffin )
  14. Bake until toothpick inserted into the center comes out clean 18 to 25 minutes, rotating the muffin tin halfway through baking.
  15. Let muffins cool in muffin tin on wire rack for 10 minutes.
  16. Remove muffins from muffin tin and serve or let cool completely before serving.

Notes

  • Makes 12 muffins, which are good for about a week
  • Add nutmeg and cinnamon to muffin mix to give the muffins some flavor.
  • Its better to err slightly on the high side of the brown sugar in the muffins.

1 Tablespoon cinnamon 2 Teaspoons Nutmeg