Oatmeal Muffins

Ingredients

• BATTER: 1 cup 1% milk
• 1 tbsp white vinegar
• 1 cup old fashioned (NOT instant) rolled oats
• 1 egg, beaten
• 1/2 cup canola oil
• 3/4 cup brown sugar
• 1 tsp ground cinnamon
• 2 tsp Featherweight sodium-free baking powder
• 1 tsp Ener-G sodium-free baking soda
• 1 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1/2 cup dried cranberries

TOPPING:

• 3 tbsp old fashioned (NOT instant) rolled oats
• 3 tbsp brown sugar
• 1 tsp ground cinnamon

Directions

1. Preheat oven to 425°. Grease either a jumbo 6-muffin tin or a regular 12-muffin tin or line with disposable liners. Set aside.

2. Make the muffin topping. Measure the 3 tbsp oats, brown sugar and cinnamon into a small mixing bowl and stir well to combine. Set aside.

3. Next, make the batter. Pour the milk into a measuring glass and add the vinegar. Let sit 5 minutes until curdled slightly. Measure the cup of oats into a large mixing bowl, add the curdled milk and let sit 10 minutes. After the oats have softened, add the beaten egg and oil and stir well. Add the brown sugar and cinnamon and mix, then stir in the baking powder and baking soda. Gradually stir in the flours, scraping the bowl well to combine.

4. Stir in the raisins. Pour the thick batter into the muffin cups, filling each to the top. Sprinkle the topping over the muffins, dividing evenly between the cups.

5. Place pan on the middle rack in the preheated oven and bake 20-25 minutes for regular size muffins or 30-35 minutes for jumbo.

6. Muffins are done when tester inserted in center comes clean.

7. Remove pan from oven, then carefully remove muffins from cups and place on wire rack to cool. Serve warm or cool.

Apapted from thedailydish.us