\n<\/strong><\/a>makes 10 or 12
\n<\/strong><\/em><\/p>\n
- \n
- 1 3\/4 cup flour (can use part all-purpose and part whole wheat pastry flour)<\/li>\n
- 1\/2 cup oatmeal (quick cooking)<\/li>\n
- 1 teaspoon baking powder<\/li>\n
- 1 teaspoon baking soda<\/li>\n
- 1\/4 teaspoon salt<\/li>\n
- 1 teaspoon cinnamon<\/li>\n
- 1\/2 teaspoon nutmeg (preferably freshly grated)<\/li>\n
- 1\/2 cup chopped walnuts<\/li>\n
- 1 cup total volume of a mixture of plain yogurt and milk (it’s your choice as to how much of each you want to use)<\/li>\n
- 1 egg<\/li>\n
- 1\/2 cup brown sugar<\/li>\n
- 1\/4 cup oil<\/li>\n
- 2 bananas<\/li>\n<\/ul>\n
Preheat oven to 375\u02da. Get your muffin pan ready. (Line with cupcake papers, or spray with non-stick spray, or do neither, depending on your pan.)<\/p>\n
Combine the dry ingredients and the nuts and set aside. (Do not consider the brown sugar a dry ingredient; according to Alton Brown<\/a>, sugar is a “wet” ingredient.)<\/p>\n
Combine the yogurt\/milk mixture, egg, brown sugar, oil, and bananas. Mix well with a mixer or an immersion blender, until the bananas are mashed and mixed well with the other wet ingredients<\/p>\n
Quickly combine the dry and wet ingredients. Do not over mix! Fill muffin cups (12 for sedate and small muffins, 10 if you like them over the top).<\/p>\n
Bake for 18-22 minutes, until golden brown.
![\"My](\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2014\/02\/OatmealMuffins.jpg\")
<\/a>These are my over the top muffins.<\/p>\n","protected":false},"excerpt":{"rendered":"I made up this recipe because I couldn\u2019t find one that was exactly what I wanted. I wanted banana bread \u2013 but as muffins. I wanted cinnamon and nutmeg and nuts in the muffins. I wanted them to taste good … Continue reading