Oatmeal Muffins

One of my newer cookbooks, The Complete Magnolia Bakery Cookbook, has many wonderful recipes of cookies, cakes, muffins, pies, and other sweets that has quickly become one of my favorites.  This recipe is a sure winner!   I encourage you to get a copy of this cookbook.  The Magnolia Bakery was started in New York City by two young women who were unhappy with their day jobs and had a passion for fine baking.  It became an instant success.

2 cups rolled oats (not quick cooking oats)
1 1/2 cups milk
1 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs, lightly beaten
1/2 cup brown sugar, firmly packed
1/2 cup (1 stick) unsalted butter, melted and cooled
1 teaspoon vanilla extract

Preheat oven to 400 degrees.
Grease well a 12 cup muffin tin (although I got 16 muffins!)
In a medium bowl, mix the oats and the milk and set aside for 10 minutes.
Meanwhile, in a large bowl, mix together the dry ingredients, making a well in the center.  Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix.  Batter may be lumpy.
Fill muffin cups about three quarters full.  Bake for 16 to 18 minutes until lightly golden.  Don't overbake.

Success tips:  All ingredients should be at room temperature before mixing.  Use large eggs.