I love oats. Eating them takes me back instantly to my childhood. Sitting around my cousins table, surrounded by people I have so many fantastic memories with.
We would eat it with fresh cream that came from the cows milked earlier that morning. Truly a flavour of my childhood, simple yet transformative. It is amazing how one taste can transport you back to a moment in time as if were yesterday! And a flavour memory I refer back to often.
Looking to do some baking this morning I had oats on my mind. I have an amazing maple bread recipe that I love and have to share soon, but with a bunch of fresh berries in the fridge I thought muffins would be perfect.
- 2 cups of milk
- 2 cups of quick cooking oats
- 2 cups of flour
- 2 eggs
- ½ cup of canola oil
- ½ cup of sugar
- 2 teaspoons of baking soda
- 1 teaspoon of cinnamon
- ½ teaspoon of salt
- ½ teaspoon of freshly grated nutmeg
- 1 cup of blueberries - fresh or frozen
- 1 cup of raspberries - fresh or frozen
- Streusel Topping:
- combine the following
- ¼ cup of butter - grated when cold
- 4 tablespoons of quick cooking oats
- ¼ teaspoon freshly grated nutmeg
- In a medium sized bowl combine the oats and milk.
- Set aside to soak for 10 minutes
- In a large mixing bowl combine the eggs, canola oil and sugar.
- Add the oat and milk mixture.
- Add the flour, baking soda, cinnamon, salt and nutmeg.
- Stir well to combine
- Gently fold in the berries
- Spoon the batter into paper lined muffin cups.
- Top with the streusel.
- Bake at 375 for 30 minutes to until a tooth pick inserted in the center comes out clean.
It is a great muffin with fantastic texture from the oats. They are not sweet and have an amazing amount of tart juicy raspberries. With the perfect hint of nutmeg that rounds out the flavour.