I’m still going strong on getting back to our nice Sunday evening dinners. Even though there were only 5 of us in town this weekend, I still went all out including the linens and china. However, I should have cut back the amount of food I prepared. It didn’t even cross my mind. When we all sat down, we burst out laughing at the proportion of food to people.
That was when I had a “flash-forward” moment. I had the sobering realization that the number of people at my dinner table is only going to shrink in the years to come. I began to cry and my children just rolled their eyes at their insane mother.
Sunday dinners have to include some form of homemade bread, but I was short on time so I needed something quick. These muffins are dense, moist and not too sweet. They were perfect for our dinner and we slathered them with a bit of butter while they were warm. The next morning, my kids ate them for breakfast and were sad when there wasn’t enough for seconds. So, in short, they were a keeper!
Preheat your oven to 400 degrees. Line your muffin pans with paper liners or you can also use nonstick spray. Mix together the dry ingredients. Add all the wet ingredients and mix well until completely blended.
Evenly scoop the batter between the 12 papers. A large ice cream scoop works well. Let the batter stand for 10 minutes, and then bake them for 15-18 minutes, until golden brown. Remove from the pan and cool on a rack.
Author:Carole Jones
Nutrition
Serving Size:1 muffin
Calories:212
Sugar:10g
Sodium:284mg
Fat:6g
Saturated Fat:1g
Unsaturated Fat:4g
Trans Fat:0g
Carbohydrates:33g
Fiber:3g
Protein:5g
Cholesterol:31mg
Carole Jones
Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.
8 comments
Christine
5 years ago
Does this yield 12 muffins?
Carole
5 years ago
Yes, it does!
Joyce Simmons
5 years ago
Where do you buy OAT BRAN.. I cannot find it anywhere in Dallas Texas
Carole
5 years ago
Hey Joyce! I would try something like Whole Foods or a more speciality store, or I know Amazon also has it you can order.
Gretchen
5 years ago
Bob’s Red Mill – it’s carried at Whole Foods or you can order directly from their website.
Laurie
3 years ago
Do you think whole wheat flour would work? Or whole wheat white flour?
Carole Jones
3 years ago
Since I’ve never made the recipe with flour, I can’t say for sure. Oat bran has a very different texture than flour so the measurements won’t be a straight 1 to 1 substitution.
Teresa
2 years ago
Your recipe has flour in it. I think they wanted to know if the flour can be replaced with ww flour.
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8 comments
Does this yield 12 muffins?
Yes, it does!
Where do you buy OAT BRAN.. I cannot find it anywhere in Dallas Texas
Hey Joyce! I would try something like Whole Foods or a more speciality store, or I know Amazon also has it you can order.
Bob’s Red Mill – it’s carried at Whole Foods or you can order directly from their website.
Do you think whole wheat flour would work? Or whole wheat white flour?
Since I’ve never made the recipe with flour, I can’t say for sure. Oat bran has a very different texture than flour so the measurements won’t be a straight 1 to 1 substitution.
Your recipe has flour in it. I think they wanted to know if the flour can be replaced with ww flour.