Oatmeal Muffins

Ingredients

• Nonstick vegetable oil spray or paper muffin liners
• 2 1/3 cups quick-cooking oats (I have had success with all varieties of oats including using as much as a cup of steel cut oats)
• 1 cup whole wheat or white flour
• 1/2 cup (packed) dark brown sugar
• 1/2 cup sugar
• 2 tablespoons natural oat bran (if you have it)
• 2 tablespoons wheat germ (if you have it)
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup boiling water

Instructions

1. 1

   Preheat oven to 375°F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray, or line them with paper muffin liners. (Note: I baked off these muffins in paper-lined ramekins. It worked beautifully.)

2. 2

   Whisk oats and next 9 ingredients in large bowl. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Divide batter among prepared muffin cups.

3. 3

   Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.