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Honey Oatmeal Streusel Muffins




Source of Recipe


Recipe Ross


List of Ingredients




2 cups whole wheat pastry flour
1-1/2 cups rolled oats
1/2 - 1 tsp. cinnamon, to taste
1/2 tsp;. nutmeg
1 tsp; salt
1 tsp. Clabber Girl baking powder
1 tsp; baking soda
1/3 cup vegetable oil, such as canola
1/2 cup honey
2 eggs
1 cup yogurt, whole milk or lowfat, not fat free
Streusel
4 tbsp. unsalted butter or margarine, cold, cut into bits
3 tbsp. sugar


Recipe




Heat oven to 350ºF (175ºC). Prepare a muffin tin with paper cups. In a large mixing bowl, stir first 5 ingredients: flour, oats, cinnamon, nutmeg and salt. Remove 1/2 cup of mixture and place in a small bowl. Set aside to make streusel. To large bowl, add baking powder, baking soda and whisk to combine. In a separate bowl, whisk oil, honey, eggs and yogurt. Make a well in center of dry mixture in large bowl, add egg and honey mixture and whisk just until blended. Divide batter among prepared muffin cups. Streusel: To small bowl of reserved oat mixture, add butter and sugar, working it in with fingers until it forms coarse crumbs. Sprinkle evenly over filled muffin cups, pressing streusel gently into batter so it adheres better while baking. Bake about 22 minutes, or until muffins spring back when pressed gently with finger. Cool about 20 minutes, lift from muffin tins with a small knife to prevent streusel from falling off muffins. Serve warm, with butter and jam or preserves. Makes 12 muffins.