Best Ever Oatmeal Muffins

Oatmeal Muffins

From: Betty Crocker Cookbook, 1965

Makes: 12 muffins
Total Time: 35 minutes

I found this one in my mother-in-law's old Betty Crocker Cookbook. What a gem! Add 3/4 cup of any fruit or chocolate chip pieces.

Ingredients:

• 1 cup old fashion oats (quick oats work too, you just don't have to let them sit for 15 minutes in the milk.)
• 1 cup milk
• 1 cup flour
• 1/3 to 1/2 cup sugar 
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1 egg
• 1/4 cup vegetable oil (Reduce to 1/8 cup if adding smashed fruit)

Optional:

• 3/4 cup of fresh fruit
• 1/2 cup chocolate chips (goes great with banana & walnuts)
• 1/4 - 1/3 cup walnuts

Instructions:

1. Preheat oven to 425 degrees
2. Mix oats and milk in a medium sized bowl - let stand for 15 minutes. (This is important even if you are using quick oats.)
3. Prepare muffin tin with paper liners or nonstick spray
4. Combine all dry ingredients including nuts or chocolate chips in a large wide bowl. Create a well in the center by pushing flour mixture up the sides of the bowl, leave only a thin coating at bottom of bowl.
5. Add fruit, egg, and oil to oat mixture and stir until blended. 
6. Wait until the oven is preheated. Then pour the wet mixture into the well of dry ingredients. Using large even strokes (only about 20 to 25) mix ingredients until just moist. Don't over mix, the muffins will be tougher, it is ok if there is some lumps and dry mixture visible - as long as 95% is moist.
7. Fill muffin cups 2/3 full, being careful to stir batter as little as possible.  Moving the muffins to the pre-heated oven as soon as possible is important. Don't let the wet batter sit around, the muffins are more dense if the batter sits around or is put into a cooler oven.
8. Bake at 425 degrees for 20 to 25 minutes, tops will be lightly browned.