An Oatmeal Revelation

Quaker OatsI recently discovered something quite remarkable about baking muffins.  Odd, since I have been baking them for 45 years.  No matter, I am a big enough man (figure of speech) to admit that I can still learn new tips.   And this one  is so simple  it seems a trivial change to an ingredient.  But it makes a HUGE difference to the result. Seriously, I’m shocked that a) I didn’t know this before and b) how much it transforms your muffins from really pretty darn good to fantastic!

 

The secret is with the oats.  Before adding the oats to your muffins, add boiling water and let it rest 15 minutes.  The difference is in the texture of the muffin.  Lighter and somehow more flavorful.   For each cup of oatmeal, add 1/2 cup of boiling water.

Give it a whirl!

Really Good Oatmeal Muffins

Preheat oven to 350 F.
Grease or line muffin pan with muffin cups.

In a small bowl, combine:

1 cup rolled oats
1/2 cup boiling water
Grated rind of one orange
1/2 cup orange juice

By hand or with mixer cream together:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/3 cup white sugar
1 tsp vanilla extract

Add:
2 eggs
Mix lightly until combined.

Sift together:
1 cup flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
Add to butter mixture and combine.  Add oat mixture and mix together.
Stir in:
1 cup raisins

Spoon into prepared muffin pans, filling 2/3 full.
Bake at 350 F  until golden brown, about 20 minutes.
Makes 12 muffins.

Enjoy them as much as everyone here at my house did!

~FoodMama