The overwhelming smell of brown sugar and cinnamon baking in the oven takes over the kitchen. And I begin to swoon. Of course it becomes unavoidable that I will devour this streusel topping. Oh yeah, there’s a muffin attached to it. Did I mention that? I mean look at that photo. It’s begging me to gobble it up. Quickly I am snapped back to reality when the question is posed: “Mommy,when will the muffins be ready?”
My Big Boy was hoping I would make these for the first day of school and that’s when I realized why not try to substitute some of the flour with oatmeal. This is yet another validation of my love of muffins. They turned out fab!
2 cups all-purpose flour
1/2 cup quick cook dry oatmeal
1 1/2 cups packed brown sugar
2/3 cup butter or shortening
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs, beaten
1 1/3 cups buttermilk ( or 1 1/3 cups milk plus 1 tablespoon and 1 teaspoon lemon juice mixed together)
1/2 cup chopped nuts (optional, I didn’t use them in this batch).
1. Heat the oven to 350 degrees. Prepare a 12-cup muffin pan with cooking spray or cupcake liners.
2. In a large mixing bowl combine flour, oatmeal, brown sugar and salt. Cut in the butter or shortening until the mixture resembles coarse crumbs. Set aside 1/2 cup of the crumb mixture.
3. To the remaining crumb mixture add baking powder, baking soda, cinnamon and nutmeg.
4. In a separate small bowl combine buttermilk and eggs. Add the egg mixture to the dry ingredients and mix well.
5. Divide batter amongst the 12 muffin cups. Stir together reserved crumb mixture and nuts if using them. Divide this mixture over each muffin cup. Bake for 17-22 minutes. Poke it with a toothpick or knife and check that it comes out clean.
Makes 12 muffins.
Adapted from: Better Homes and Gardens New Baking Book, page 308.