Chris's Week Forty BONUS Recipe: Oatmeal Muffins

What's so unique about oatmeal muffins? This recipe is from Food Will Win the War which Jenni discussed in a previous post. I highly recommend this book if you're interested in either history or cooking! I was curious to see how a low-wheat, low-fat, low-sugar recipe from the U of M's liberty breads collection would come out so I made these:

Oatmeal Muffins

2 c old-fashioned oats, uncooked

1.5 c milk

2 T melted butter

1 egg, lightly beaten

2 T sugar

1 T baking powder

(scant) 1/2 t salt

Mix the oatmeal and milk and let soak for half an hour. (Editors note: the milk will be mostly soaked up by the time you mix in the rest of the ingredients.)

Mix in the melted butter, then the egg. Add the dry ingredients and mix until just blended.

Bake at 350F for 25-30 minutes. Cool five minutes in the pan, then continue cooling on a wire rack.

Would I make this recipe again? Well, I probably would, but I'm not sure I'd feed it to anybody else. These muffins are nicely chewy and extremely bland and were actually better the next day after they'd sat in a sealed container overnight. I liked them, but I'm not sure who else would.

P.S. They're great with pumpkin butter!