Email to wiccadwoman      

Recipe Categories: wiccadwoman's HOME PAGE4THofJULY ABM ALCOHOLICdrinks APPETIZERS BAZAAR BBQ BEANS BEVERAGES BREAD BREADSFORDINNER BREAKFAST BROWNIESandBARS CAJUNandCREOLE CAKEMIXreciipes CAKES CAMPING CANDY CANNING CASSEROLES CASTiron CELTIC CHEESEBALLS CHEESECAKES CHILI CHINESE CHRISTMAS CHURCH CITRUS39ADES39 CLAYPOT COFFEEcakes COFFEErecipes CONDIMENTS COOKIEPRESScookies COOKIES COOKIESfromCAKEMIXES COOKINGfor2 CRACKERS CRAFTS CROCKPOT CROCKPOTappetizers CROCKPOTbeverages CROCKPOTbreakfast CROCKPOTdesserts CROCKPOTsides CROCKPOTsoups_stewsandchilis CROWDcooking DANISHrecipes DAYbeforePAYDAY DESSERTS DESSERTtoppings DIABETIC DIETS DIPPEDchocolates DIPS DRIEDfoods EASTER EDIBLEFLOWERS EGGS ETHNIC FAMILYfavoritesTNT FLAVOREDoilsandvinegars FONDUES FOODstorage FREEZERfare FrenchToast FROSTINGSandICINGS FRUIT FUDGE GARDENING georgeFORMANgrill GIFTSfrommyKITCHEN GIFTSinaJAR GRAVIES GREEK GROUNDbeef HALLOWEEN HEALTHYsnacks HOTBEVERAGES HOUSEHOLD ICECREAMandSORBETSetc ITALIAN JAMSandJELLIES JAPANESE JELLOSALADS JonesFamily KIDS LAMB LEFTOVERS LOWCARB LOWFAT LUNCH MadHungryTV MAINdishPIES MAINENTREES MAKEyourOWN MARINADES MARINADESandRUBS MEDICINAL MENUS MEXICAN MICROWAVE MOMandDAD MOVIEnights MUFFINS myFAVORITES NONEDIBLES PAMPEREDchef PANCAKESandWAFFLES PASTA PASTRIES PETS PICNICFARE PIES PIZZAS POPCORN PORK POTATOsides POTlucks POULTRY POUNDcakes PPFM PRESSUREcooker QUICKandEASY QUICKandEASYdesserts QUICKbreads RAMEN RECIPESFORALEC RECIPESforBRIANNA RecipesforGordon RECIPESforGORDON RECIPESforJORDYN RECIPESforME RECIPESforSEAN RECIPEsites RICE SALADandDRESSING SALADandDRESSINGSII SANDWICHES SANDWICHmachine SANDWICHshop SAUCES SCONES SCOTTISH SEAFOOD SEASONINGS SHAKESandMALTS SIDES SKEWERSandKABOBS SKILLETS SLEEPovers Slushies SMOOTHIESetc SNACKS SOUPSandSTEWS SPECIALoccasions SPECIALTIES SPREADS SQUASHrecipes STPATTYS SUMMERdishes SUNDAYDINNER SYRUPS TEAparty TEAS THANKSGIVING TIPSandHINTS TRUFFLES VALENTINES VEGETABLES VEGETARIAN VITAMIXrecipes wedding whfoodscom WINGS WW WWpointcharts ZUCCHINI zzSTUFFzz

Oatmeal Cookie Cupcakes




Source of Recipe


billk54


List of Ingredients




The topping:1/2 stick unsalted butter, room temperature
1/3 cup rolled "quick" oats
3 tablespoons packed brown sugar
2 tablespoons wheat germ
2 tablespoons whole wheat flour
1 generous pinch ground clove
1 generous pinch ground cinnamon


The muffins:
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1/2 stick unsalted butter, room temperature
1/3 cup sugar
1 large egg
1/4 cup buttermilk


Recipe



Put an oven rack at the upper-middle level, and preheat the oven to 375 degrees. Place 8 or 9 muffin cups in a muffin tin, and set aside.

In a small bowl, use a fork to mix together all topping ingredients. The consistency will be thick and crumbly.

In a separate small mixing bowl, stir together the flour, baking powder, salt and nutmeg. In a medium bowl, cream together the butter and sugar, and beat in the egg.

Incorporate the flour mixture into the butter mixture. Add the buttermilk, and beat briefly. Scrape down the sides of the bowl and beat again just until combined -- do not overbeat.

Spoon batter into muffin cups, dividing it evenly among them. Using a spoon or your fingers, place pieces of topping mixture on top of each muffin, pressing down gently. You will not cover each muffin top completely.

Bake muffins on the upper-middle rack at 375 degrees for 15 to 20 minutes or until they are well-risen and dark golden. Allow to cool completely, and then store in an airtight container for up to 3 days (or in the freezer for up to 6 weeks). To serve cupcakes that have been frozen, allow to thaw at room temperature for about 1 hour before serving, then warm for about 15 minutes in a preheated 300-degree oven.

Makes 8 or 9 cupcakes.