Oatmeal Muffins
Ingredients
Crumble topping
-
scant ¾
cup
whole wheat pastry flour
-
½
cup
old-fashioned rolled oats
-
½
cup
natural cane or brown sugar
-
scant ½
teaspoon
fine grain sea salt
-
⅓
cup
unsalted butter, melted
Muffin batter
-
1
cup
old-fashioned rolled oats
-
¾
cup
unbleached all-purpose flour
-
¾
cup
whole wheat pastry flour
-
½
teaspoon
baking soda
-
scant ½
teaspoon
fine grain sea salt
-
⅞
cup
unsalted butter, plus more for greasing pan
-
½
cup
natural cane or brown sugar
-
1½
cups
plain yogurt
-
2
large
eggs, whisked
Instructions
- Preheat the oven to 350°F (180°C) and grease muffin pans.
- Prepare the crumble topping by mixing flour, oats, sugar, and salt, then stir in melted butter and freeze for 10 minutes.
- In a separate bowl, combine oats, flours, baking soda, and salt for the muffin batter.
- Melt the butter, then mix in sugar, yogurt, and eggs. Combine with the dry ingredients until just mixed.
- Fill muffin tins ¾ full with batter and top with crumble. Bake for 30-35 minutes until golden and a toothpick comes out clean.
- Cool the muffins on a rack immediately after baking.
Nutrition Facts (estimated)
Servings
18
Calories
237
Total fat
14g
Total carbohydrates
25g
Total protein
4g
Sodium
156mg
Cholesterol
54mg
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