These scrumptious oat muffins are lacedwith toasted walnuts and topped with a sparkling crown of coarseraw sugar and cinnamon.
Recipe: Sugar-Topped Muffins
1 cup all-purpose flour1 cup quick oats 3/4 cup brown sugar 3/4 teaspoon baking soda 3/4 teaspoon baking powder1/4 teasoon salt 3/4 cup milk 1/3 cup vegetable oil1 large egg 1/2 cup chopped toasted walnuts (optional)
Topping: 1/4 cup turbinado (raw) sugar 1/2 teaspoon ground cinnamon
Heat oven to 375°F (190°C). Greaseand flour a 12-cup muffin tin or line with paper liners.
For muffins, in a large bowl, combineflour, oats, brown sugar, baking soda, baking powder and salt;make a well in the center; set aside.
In another bowl, combine milk, oil andegg, mixing well. Pour into well of flour mixture and stir ingredientstogether until just moistened. Fold in walnuts, if using.
In a small cup mix the turbinado sugarwith the cinnamon; set aside.
Fill prepared muffin tin 2/3 full withmuffin batter. Sprinkle topping mixture over muffins. Bake for18 to 20 minutes or until muffins test done. Serve muffins warm.
Makes 1 dozen muffins.
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