Oatmeal Muffins

When you think it's too hot for oatmeal (it's been in the upper 80s and low 90s here)...bake Oatmeal Muffins.  And, that's just what I did today after watching an episode this weekend of America's Test Kitchen on PBS.  Great hints for making sure you have that oatsy taste without making a dry muffin is what caught my attention. 

Muffins, like scones, are one of my favorite breakfast foods to bake; not to sweet, but oh so yummy and comforting way to start the day.  They are typically a "quick bread" product, sweet or savory, and here in America, similar to a cupcake shape.  I love that they bake up quicker than a bread and just the right bite to satisfy.  I definitely didn't want the oven on for over an hour while I'm trying to keep the house cool!

Oatmeal Muffins
2 cups Old-fashioned rolled Oatmeal
2 T unsalted butter
In a sauce pan or frying pan, melt the butter over medium heat and add the oatmeal.  Toasting the oatmeal brings out the flavor!  Cook and stir occasionally for 6 to 8 minutes.  Remove from the stove and put mixture in a food processor.  Pulse several times to get a fine "oat flour."

Add to the bowl:
1 3/4 cup King Arthur all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. salt
and pulse once more to combine.

In a mixing bowl:
1 1/3 cup firmly packed light brown sugar
1 3/4 cups milk
2 large eggs, lightly beaten
6T unsalted butter, melted
Whisk the sugar and milk together, then add the lightly beaten eggs and whisk once more to combine.  Add the unsalted butter and whisk again.

Add the half of the dry ingredients to the mixing bowl and use a whisk to stir lightly, then tap the whisk on the side of the bowl to release the mixture.  Don't over mix!  Repeat with the rest of the dry ingredients use the whisk to stir and tap on the side of the bowl.

The mixture will be runny, but not to worry--you need to set aside the batter for 20 minutes to thicken!
Make the "apple crisp inspired"topping while the batter is resting.

Topping:
1/2 cup Old fashioned rolled oats
1/3 cup King Arthur all-purpose flour
1/3 cup Pecans, finely chopped
1/3 cup firmly packed light brown sugar
1 1/4 tsp. ground cinnamon
pinch of salt
4 T unsalted butter, melted

In a small bowl, mix all the ingredients and toss together.

Preheat oven to 375F-degrees.  Spray a 12-cup muffin pan with a non-stick baking spray.

Using a large cookie scoop, fill the muffin wells to the top with the batter.

Sprinkle about 2-3 T of streusel mixture over the batter.

Bake in the preheated oven for 18 to 25 minutes (mine took 23 minutes!)

 The kitchen smelled heavenly and I couldn't wait to bite into these moist, warm from the oven, muffins.

You get a definitely flavor of the toasted oat flour and they are far from dry.  Just what I needed this morning:-D

Tomorrow, marks the 4th Anniversary of our daughter Kelly's passing.  It doesn't seem like it's been that long since every day, my heart feels the aching of her loss.  This morning, a dear friend sent flowers and in her words, "There are lives that must be remembered and cherished."

Orange was Kelly's favorite color and these roses are just amazing.  I hear her words, "I'm Happy," and amongst the tears I can smile, knowing I have friends to lean on.  Enjoy each day to the fullest--that's definitely what Kelly did.