Pasta Alla Norma

Oatmeal Muffins

Why use mixes when homemade muffins are so easy to make?  This is a quick, basic muffin that is good for dinner and the leftovers make a quick breakfast.  Freeze any leftovers for another day.

1 1/4 cup milk (use soy or almond milk if preferred)
1 egg, well beaten
2 tablespoons canola or safflower oil
3/4 cup uncooked oatmeal (old fashioned preferred)
1 1/2 cups flour (whole wheat or unbleached or a mix of the two)
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup raisins
1/4 cup walnuts, chopped (optional)

1. Preheat the oven to 400. 
2. Grease a 12-cup muffin tin or line with papers.
3. In a mixing bowl  mix together the milk, egg, oil, and oatmeal.  Set aside for a few minutes.
4. In a second bowl, mix together the flour, sugar, baking powder, and salt.
5. Stir in the raisins and walnuts into the flour mixture to coat.
6. Pour the liquid ingredients into the dry and stir to mix well.  Be careful not to overmix or the muffins will be tough.
7. Fill each muffin cup about 2/3 full.
8. Bake for 18 minutes or until a toothpick comes out dry when inserted in the center of a middle muffin.
9. Allow to cool on a wire rack for a few minutes then remove from the pan and serve.

(Adapted from "The Fannie Farmer Cookbook.")