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Oatmeal Corn Muffins


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

(makes 12)


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

1 egg

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. 


4 thoughts on “Oatmeal Corn Muffins

  1. Yum, this looks gooooood. So good that I’ve just whipped up a batch and popped them in the oven. Can’t wait for them to get done to try them out! 🙂

    Thanks for the inspiration!

  2. Sorry – no guaranteed way to keep it from sticking, although I noticed that when the cupcakes were cooled, it was easier to (slowly and carefully) peel the paper away from the bottom part of the muffin. I suppose greasing the paper would work, but I havent done that.

  3. I added flax seeds and used nonstick mini muffin pans for these muffins (yielded about 30 mini muffins). They turned out great!

  4. I followed this to the letter. They’re dry and tasteless. Can’t see why there are so many kudos noted for them. Will not make again. If you have any idea why these would be so BLAH let me know. I tried!

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