Next time I make these I need to make a double batch. Or a triple.
My kids (especially Alex) plowed through most of them the first day and I barely managed to pack a couple away for school lunches.
First I measured out the dry ingredients. Flour, cornmeal, oatmeal, turbinado sugar (also called raw sugar – use whatever sugar you like), baking powder, and salt.
And I measured out the liquids – milk, oil, and an egg.
I whisked together the dry…
And I whisked together the wet.
And then I combined the dry and the wet until everything was just blended (sorry, no picture), and then I scooped the batter into a dozen paper-lined muffin tins.
I sprinkled a bit more of the turbinado sugar on top (I like to say the word – “turbinado” – I love chewy words…”Czechoslovakia” was an early favorite), and then I popped them in the oven.
Twenty minutes later…
Golden brown yummy goodness.
I got to eat one. Everyone else ate the rest.
I guess that’s a good sign, right? Better than me eating them all myself because no one else will.
The recipe is below.
Oatmeal Corn Muffins
1 cup all-purpose flour
1/2 cup rolled oats (not instant)
1/2 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
What to do:
Preheat the oven to 400 degrees F.
Line a muffin pan with paper liners or grease and flour the pan.
Combine all the dry ingredients in a medium-large bowl.
Combine the wet ingredients in a smaller bowl.
Pour the wet ingredients into the bowl of dry ingredients and mix everything together until just blended. Don’t overwork the batter; you’re not mixing cement here.
Divide the batter between the 12 muffin cups and sprinkle some sugar on top of each muffin-to-be.
Bake 15-20 minutes, or until golden brown.
Allow to cool about five minutes and then remove from the muffin pan.
Serve warm or room temperature.