For whatever reason, after our second daughter was born, I managed to still be nesting and went crazy baking for the first several weeks. Of course, that was only physically possible until her grandma went back home. This recipe was one of the muffin concoctions I came up with at the time. It is the perfect breakfast (and nursing snack), since it’s a nice, hearty, thick muffin and isn’t at all crumbly. I needed some comfort food this week and this recipe seemed like a perfect one to revisit.
Oatmeal Spice Muffins
Ingredients for 9 to 12 muffins
- 1 cup milk or soy milk
- 1 cup oats (quick-cooking)
- 1 egg (or egg substitute)
- 1/4 cup applesauce (or oil)
- 1/4 cup brown sugar
- 1 cup whole wheat pastry flour (or all-purpose)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/4 cup pecans, crushed (optional)
Combine milk and oats. Let sit for 15 minutes. Preheat oven to 425.
Beat together egg, applesauce and brown sugar in a large bowl. Mix in milk-oats mixture.
In a separate bowl, mix together dry ingredients (all remaining except pecans). Mix dry ingredients into wet ingredients, just until combined. You can fold in the pecans now or wait to sprinkle them on top.
Spray a muffin tin with cooking spray and fill 9 to 12 muffin tin cups 2/3 full. Top with crushed pecans, if desired, and bake at 425 for 18-22 minutes.
This was Goose’s first time having these muffins (she wasn’t eating solid foods the last time I made these), and the little breaditarian absolutely loved them. The rest of us loved them as much as the last time we had them. I usually fold the pecans in, but tried them sprinkled on top this time. I like both ways, but think I prefer them spread throughout the muffin.
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