Next time someone tells you muffins ain’t health food, stuff one of these into their piehole
I took these out of the oven during Bob’s afternoon lesson (held in our kitchen, as usual) and put them on the table with some butter and honey. We all dug in, and Hannah silently wrote “WOW” with an arrow pointing at the plate of muffins.
These guys don’t rise a whole lot, but they’re plenty moist and tasty. Serve them piping hot with butter and honey.
Whole Wheat Molasses Oatmeal Muffins
Ingredients
- 1 C whole wheat flour
- 1 C rolled oats (not quick-cooking or any of that bullshit)
- 1 T baking powder
- 1 egg, lightly beaten
- 1 T safflower oil
- ¼ C black-strap molasses
- 1 C water
- Preheat the oven to 375°F.
- Combine flour, oats, and baking powder in a large bowl and stir to combine.
- Add the egg, oil, molasses (tip: measure the oil in a tablespoon first, and then measure out 4 tablespoons of the molasses — it won’t stick!), and water, and stir until just combined but still lumpy.
- Spoon into greased muffin tins.
- Bake for about fifteen minutes or until the muffins are springy to the touch.