I learned a trick with oatmeal when my husband was making beer one day. He wanted to make an oatmeal breakfast stout but was not sure what he wanted to do with the oatmeal to get the flavor he was after. I suggested he “toast” the oatmeal before he added it to his wort. I got out a frying pan and we put the oatmeal in the pan and just dry roasted it for a few minutes until it browned a bit and the oatmeal flavor really came around! Great trick and now I use it in my baking too. Try it with this muffin recipe and you can really taste the difference. Enjoy!!!! For comments/questions email firstname.lastname@example.org
1 cup quick-cooking or regular rolled oats
1/2 cup no fat half & half
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup pure maple syrup
1/4 cup butter, melted
¼ cup Egg Beaters
1/4 cup chopped pecans
Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. In a medium bowl, combine oats and no fat half & half; let stand for 5 minutes. In a large bowl, combine flour, baking powder, salt, and cinnamon. Make a well in center of flour mixture.
Stir maple syrup, melted butter and egg into oats mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with chopped pecans. Bake in a 400 degree by oven for 15 to 18 minutes or until tops are golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Remove from muffin cups; serve warm.
NOTE: If you choose to “toast” your oats, do so before you add them to the no fat half & half.