We came back from our trip with colds (at least Curtis and I) so I decided tonight was a good soup night. I needed to use the kale from last week and the autumn vegetable soup (look back in the posts for that recipe) was sounding pretty yummy! To go with it, I made cinnamon topped oatmeal muffins.
M, Curtis and I loved the soup and the muffins. J held out for only the muffins. I am glad they at least had oatmeal in them to make them a little healthier!
To make the muffins, I stirred 1 c sifted flour, 1/4 c sugar, 3 t baking powder, 1/2 t salt, and 1 c rolled oats together (you could also had 1/2 c raisins here, but I am not a raisin girl). In a measuring cup, I combined 3 T oil, 1 beaten egg, and 1 c milk. I mixed everything together until it was just moistened. I filled greased muffin tins 2/3 way fill (it should fill about 12 depending on how small/big you make them) with the batter. Then I topped it with 2 T sugar, 2 t flour, 1 t cinnamon, and 1 t melted butter I had combined in a small bowl. I sprinkled a little of the cinnamon mixture on top of each muffin and baked in a preheated 425 oven for 15 minutes.
1 comment:
I was wondering if you ever repeated meals! ;)
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