Whole Wheat Oatmeal Muffins

Recipe Review: Yummy easy to make breakfast muffins

Simmer Sister Lauren is in California for the weekend! I was so excited that I wanted to bake something special for her. Last week I baked some breakfast buns from The Complete Magnolia Bakery Cookbook and they were amazzzingg so I wanted to try something else from Magnolia.

Whole Wheat Oatmeal Muffins

adapted from The Complete Magnolia Bakery Cookbook

yield: 12 muffins

2 cups rolled oats (not quick oats)

1 1/2 cups milk

1 1/2 cups whole wheat flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup packed light brown sugar

2 large eggs beaten

1/2 cup (one stick) unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract

Preheat oven to 400 degrees and grease a 12 cup muffin tin.

In a medium sized bowl, mix the oats and the milk and set aside for 10 minutes

In a large bowl mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to movermix. Batter will be lumpy.

Fill the muffin cups about three-quarters full. Bake for 16-18 minutes until tops are just golden and a toothpick insterted into the center of a muffin comes out with moist crumbles attached. Do not overbake.

Nutrition Information (calculated based on using 1% milk): Calories 229, Fat 9.7g, Saturated Fat 6.0g, Cholesterol 57mg, Sodium 123mg, Carbohydrates 31g, Fiber 3.4g, Protein 5.2g

I'm not a tons of sugar in the morning type of person so I really liked these. They're sweet but not overly so- I swapped out white flour for whole wheat to up the fiber and complex carbs. Sure these aren't completely healthy, but they are tasty, and better for you than a traditional blueberry muffin. (A blueberry muffin at Starbucks will cost you a whopping 360 calories- ugh) I might doctor them more next time and add flax seed and cut the sugar down a little.