I love a cute, moist little muffin. Now, I don't want it overly sweet and I don't want it dry. These little treasures are from a receipt I acquired from Gourmet Mavis. They're easy peasy. I have, of course, added a Krafty Bitch touch in the form of exotic Chinese five spice powder. It's just enough to make them fragrant and delicious. And they're full of oatmeal, which is a lovely thing that's good for you, too. All that soluble fiber and such.
Oatmeal Honey Muffins
2/3 cup milk
1/2 cup vegetable oil
1 egg
1/4 cup honey
1 1/2 cups rolled oats
1 cup flour
1/3 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon Chinese five spice powder
Heat your oven to 400º and line your muffin tin with little paper muffin cups (I hate washing up pans, or any dishes for that matter). In a bowl, combine the first four ingredients and beat well. Tip in the remaining ingredients and mix well until combined. Drop into the muffin tin and bake for 15 minutes, until golden brown and a toothpick comes out clean.
Note: Do not overbake these delectable morsels. Too often I find people overbake things, not knowing their ovens and/or following instructions blindly. Know your oven and never follow anyone or anything blindly, two Krafty Bitch axioms. If your oven is hot, they may only take 12 minutes rather than 15. I won't spank you if you only bake them for 12 minutes and they're done. But I will come to your house and spank you if you overbake them.
Use dark honey, which has more flavor. Too often, we look for grade A sorts of things. But just as in maple syrup, darker honey has a more robust honeyness about it. Save the light tupelo honey for biscuits and tea.
