I cannot get enough oatmeal lately. I was never really a fan of it growing up. I think I tried it once or twice, but could never get into it. I used to eat the premade packets of the sugary instant oatmeal - the ones where you just add water, but reluctantly gave those up when I gave up processed crap (but they were oh so good). Brad brought up a good point when he pointed out instant oatmeal wasn't any faster to prepare than good old fashioned rolled oats. He began fixing me oatmeal with a sprinkle of brown sugar and mashed bananas and I haven't looked back since.
As a breastfeeding mom, oatmeal has become my best friend. It is said to help increase milk supply so every day I have a bowl for breakfast sprinkled with brown sugar & milled flax (another milk increaser). Lately, Brad has been making fun of me for eating the same thing every morning, so I thought I'd try my oatmeal in a different form. I found this recipe and it promised to be a good old fashioned muffin - not to sweet and could easily be dressed up by adding pecans & bananas or apples & cinnamon. Since I love oatmeal butterscotch cookies, I chose to add butterscotch chips. These muffins were nothing short of delicious and Brad couldn't get enough of them. They are super quick to throw together (I am a fan of any recipe that doesn't require lugging the mixer out) which I appreciate even more now that I have this little one helping me in the kitchen.
oatmeal muffins with butterscotch chips
1 cup milk
1 cup quick cooking oats
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon milled flax
1/2 teaspoon salt
1/2 cup butterscotch chips
Preheat oven to 425 degrees F. Grease muffin cups or line with paper muffin liners.
In a small bowl, combine milk and oats; let soak for 15 minutes.
In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Stir in butterscotch chips. Spoon batter into prepared muffin cups until cups are 2/3 full.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
recipe adapted from this one