Muffins do something for me.
They make a rainy day, sunny.
They make me forget all my worries.
These help remind me of the warmer air to come…I used fresh berries this time – oh how I would like to pick berries this summer.
Maybe it helps because I have a pad on butter on them?
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 cup fat-free milk
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1 1/2 cups fresh or frozen blueberries, or raspberries, or blackberries or a combination
- Cooking spray
- 1/4 cup granulated sugar
Preheat oven to 400 degrees
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through cinnamon) in a large bowl. Make a well in center of mixture.
2. Combine milk, butter (cooled), vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in berries.
3. Spoon 1/2 cup batter into each of the muffin cups coated with cooking spray. Bake at 400 degrees for 16 minutes. Take out and sprinkle muffins evenly with granulated sugar; bake 3 more minutes or until muffins spring back when touched lightly in the center.
4. Cool in pans for 10 minutes on wire rack.
Enjoy with a pad of butter or put in air tight container for the next mornings treat.
*Apple-pie spice can be used instead of the nutmeg and cinnamon.