Again I am using the Quaker Oats 1982 cookbook. I am not sleeping well and there are fresh blueberries languishing in my refrigerator. So I make and bake muffins in the middle of the night!
I choose this recipe because all I have is almond milk and am not sure if non-dairy milks can be substituted in baked goods with perfect results. I used almond milk in an egg custard once and it did not set as expected. But this worked out. The recipe called for 1/2 cup milk unlike my other favorite muffin recipe which called for one cup. This also uses vegetable oil so I imagine they are healthier than those made with butter.
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg, beaten
- 1/4 cup honey
Mix the wet ingredients together in a 2 cup measure or other smallish bowl.
- 1 1/2 cups oats, uncooked
- 1 cup all purpose flour
- 1/3 cup brown sugar, firmly packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Mix the dry ingredients together in your mixing bowl. To this I added 1 heaping cup fresh blueberries and 1/2 cup chopped pecans. Stir gently.
Add the wet ingredients to the dry ingredients, stirring just until mixed. Bake in greased or papered muffin pan at 400 degrees F for 15-18 minutes. Makes 12.
Enjoyed these for breakfast. I will make these again.