On the days when I post things like muffins or lunches or breakfasts, etc… and not dinner, it usually means we’re having leftovers from the nights before. Tonight, we’re eating leftovers from last night (go check it out here!), so I’m sharing a muffin recipe I made this morning for the girls breakfast.
I tend to make oatmeal, yogurt with fruit and granola, pancakes, waffles, eggs or some other kind of breakfast food in the mornings. But today, I wanted to change it up, so I made oat biscuit muffins. These sub out 1/2 the flour for oats and have a texture like a biscuit. BUT, they are super light and fluffy. They are a brilliant basic muffin that I love to make on the regular.
Questions? Lemme know in the comments below!
Oat Biscuit Muffins
- 1 1/4 cups all-purpose flour
- 1 cup oats
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs, beaten slightly
- 1 teaspoon vanilla extract
- Preheat your oven to 425. Lightly grease the cups of a standard 12-cup muffin pan.
- Blend together the dry ingredients. Beat the liquid ingredients together — milk, oil, eggs, and vanilla — until light.
- Pour the wet ingredients into the dry ingredients (don’t over mix – batter will be lumpy).
- Fill the cups of the muffin pan three-quarters full.
- Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool. Enjoy!
Adapted from: kingarthurflour.com