Oatmeal Muffins

Ingredients

• 1 cups old-fashioned rolled oats
• 1 cups whole milk
• 0.5 cups light brown sugar
• 1 large egg – beaten
• 0.33 cups vegetable oil
• 1 cups all-purpose flour
• 2 tsp baking powder
• 0.5 tsp fine salt

Instructions

1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, stir together the old-fashioned rolled oats and whole milk. Let stand until the milk is mostly absorbed and the oats are softened, 10–15 minutes.
3. In a large bowl, whisk the light brown sugar, beaten egg, and vegetable oil until smooth and slightly thick, 30–45 seconds.
4. In a separate bowl, whisk the all-purpose flour, baking powder, and fine salt to combine.
5. Stir the soaked oat-milk mixture into the sugar-egg-oil mixture until evenly combined.
6. Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no dry flour remains; the batter should be thick and slightly lumpy. Do not overmix.
7. Divide the batter evenly among the lined muffin cups, filling each about 3/4 full.
8. Bake until the muffins are domed, lightly golden at the edges, and a toothpick inserted in the center comes out with a few moist crumbs, 15–18 minutes.
9. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to finish cooling. Serve warm or at room temperature.