Oatmeal Muffin

Oatmeal Muffin

Pam or paper muffin liners
2 1/3 C oats
1/2 C whole wheat flour
1/2 C white flour
1/2 C (packed) brown sugar
1/2 C sugar
2 T natural oat bran
2 T wheat germ
2 T ground flax seed
2 t ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup browned butter (allowed to cool a bit so it doesn't cook the egg)
1 large egg
2 teaspoon vanilla extract
1/3 cup boiling water

 Preheat oven to 375°F. Spray 18 muffin cups with nonstick spray, (1/4-cup capacity) or 12 muffin cups lined with a tall liner (1/3-cup capacity). Note: I baked these muffins in tall paper-liners using 1/3 C, but when I didn't have a liner, the batter overflowed. So 1/4 C worked beautifully. But the tall ones were more fun!) Whisk oats and next 9 ingredients in large bowl. Add buttermilk, browned butter, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Divide batter among prepared muffin cups. Top with 1 T sugar per muffin to create a nice crust.  Bake muffins until tester inserted into center comes out clean, about 17-18 minutes. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.

**I've also added more cinnamon (3t) and nutmeg (1/2 t) just to change it up.  And for another variation I added1 T molasses, 1/2 t ginger, 1/2 t cloves and 1/2 t allspice to make it a gingerbread muffin and my Mom loved it.
**If you don't use a paper liner, sprinkle sugar in the muffin tin before too for a nice crust all around.
**Adapted from alexandracooks.com
**I LOVE muffins at this time of year along side a great bowl of soup.  Perfect meal in my book.
**Little disclaimer, my kids don't love these, so I may try grinding up the oatmeal a bit so they are less chunky.....hmmm. Little buggers. :)

Corn Muffins

Corn Muffins 
2 cups unbleached all-purpose flour (10 ounces) 
1 cup fine-ground, whole-grain yellow cornmeal (4 1/2 ounces) 
1 1/2 teaspoons baking powder  
1 teaspoon baking soda  
1/2 teaspoon table salt  
2 large eggs  
3/4 cup granulated sugar (5 1/4 ounces) 
8 tablespoons unsalted butter (1 stick), melted 
3/4 cup sour cream  
1/2 cup milk
sugar 

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray.

Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Do not level or flatten surface of mounds.  Sprinkle with sugar for a crunchy top. About a Tablespoon per muffin!

Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm. With Honey Butter!

**Adapted from America's Test Kitchen
** I feel like 18 minutes is too long and dries them out.  15-16 minutes in my oven is just perfect!
**Perfect combo with any chili or fall soup!

Pumpkin Doughnut Muffins

 Pumpkin Doughnut Muffins

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon coarse salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree

3/4 cup light brown sugar

2 large eggs

For the sugar coating:

3/4 cup granulated sugar

2 1/2 teaspoons ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

 

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups (I use Pam Baking Spray). Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

**These are so yummy.  Big muffins or small mini muffins, a true fall treat.

**marthastewart.com  recipe

Bran Muffins

Bran Muffins

2 C Kellogs Bran Buds

2 C boiling water

1 C +2T  applesauce

2 C sugar

4 eggs
1 qt buttermilk

4 C Kellogs All Bran

5 C flour ( I use a mixture of Oat, Wheat and White)

1 t salt

5 t soda
1 T vanilla

Pour boiling water over bran buds.  Mix applesauce, sugar,

eggs and buttermilk.  Add both brans.  Sift flour, salt and soda.

Mix well. Add vanilla. Bake at 400 for 14-16 min. Large muffins 20 minutes.

**Especially delish if you grease muffin tin and sprinkle it with cinnamon sugar.  Then after putting in the batter, sprinkle the tops with cinnamon sugar also.  Makes a yummy sugary crust.

This original recipe used 1 C + 2 T oil.  I use applesauce so I can have a lot of butter on the muffins!

Also, this batter can be stored in the refrigerator up to a week.
**I made this today and used canned pumpkin instead of the applesauce. They were more fluffy and I dare say, yummier. Pumpkin is so packed with vitamins, I love it when no one notices you've gone healthier!

Pumpkin version with cinnamon/sugar, no topping and just sugar.