oatmeal muffin

Susan Reid’s selected oat muffins are lightly sweet, with a nutty flavour and a textured crumb from rolled oats. The baker presents the simple muffins as an accompaniment to either sweet or savoury meals.

All-purpose flour, the selected old-fashioned rolled oats, light brown sugar, table salt and baking powder are stirred together. Milk, melted unsalted butter, two eggs and vanilla extract are beaten in a separate bowl.

The wet ingredients are stirred into the dry mixture only enough to combine it evenly. The batter is scooped into greased muffin cups, with coarse sparkling sugar offered as an optional topping.

Baking turns the muffins golden brown. The pan moves to a rack for a short cooling period before the muffins are tipped out and returned to the rack to finish cooling completely.

This selected version keeps its focus on oats, brown sugar and vanilla. Its optional coarse sugar topping adds a sweet surface finish to the otherwise simple oat batter.