Oatmeal Muffins

"On Saturday he ate through one peice of chocolate cake, one ice cream cone, one pickle, one slice of swiss cheese, one slice of salami, one lollipop, one piece of cherry pie, one sausage, one cupcake..."

Muffins, cupcakes... potato, potato. Ok, I feel awful. Both times we've made something from my sister in law's AWESOME food blog we've had execution issues and ended up with crap. I promise you the muffins she made looked 10 times better than the ones that husband made this weekend. I think his main issue was that the batter seemed too thick and he didn't add more water. I was on a walk when this happened so he says I get to blame him. He ate it. I spit it out. We will go with his rating although I think these would be awesome if they were made correctly. Check out my sis-in-law's blog for a better picture and some other good recipes. Also, make sure you always spray your muffin liners so you actually get to eat your whole muffin. Husband gave these 3.5 out of 5 stars.

Source: eatmindfully.weebly.com

Ingredients

Crumble topping:

• scant 1/2 cup whole wheat pastry flour
• ¹⁄₂ cup rolled oats
• ¹⁄₃ cup organic brown sugar
• scant 1/4 teaspoon fine grain sea salt
• ¹⁄₄ cup unsalted butter melted

Muffin batter:

• 1 cup rolled oats
• 1 ¹⁄₂ cup whole wheat pastry flour
• ¹⁄₂ teaspoon baking soda
• scant 1/2 teaspoon fine grain sea salt
• ⁷⁄₈ cup unsalted butter
• ¹⁄₂ cup organic brown sugar
• 12 oz plain yogurt
• 2 large eggs whisked

Directions

Preheat oven to 350F. Line muffin pan with paper liners and spray them with cooking spray.

1. Get your crumble topping for your muffins started first. Use a fork to combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Divide the mixture into three portions, and use your hands to form into three flat-ish patties. Place the patties in a bowl in the freezer for about ten minutes.
2. Now, onto the muffin batter. In a medium bowl combine the oats, flour, baking soda, and sea salt. Set aside.
3. Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs. Pour the wet ingredients over the dry and stir just until combined. Do your best to avoid over mixing.
4. Pour the batter into the muffin tins, filling each 3/4 full. Pull the crumble from the freezer and break it up into small and medium pieces. Sprinkle the top of each muffin with crumble, place the muffins in the oven and bake 30 - 35 minutes or until tops are golden and a toothpick comes out clean. Let cool just a minute or so, then turn out onto a cooling rack - important!

Amount Per Serving
Calories: 210

Carbs: 19

Fat: 13

Protein: 5