Oatmeal Muffin Recipe with Ginger

As I write this, I’m having a cup of coffee and nibbling on one of these wonderful (if I do say so myself) oatmeal and ginger muffins that I made yesterday. I’ve never been one to conform, so, when I ran across a recipe for oatmeal muffins, I decided it needed a little something to give it some kick.  The addition of the ginger and cinnamon were my idea. They turned out great.

• 1  1/3 cups all-purpose flour
• 1/3 cup sugar
• 3/4 cup quick oats
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 beaten egg
• 3/4 cup milk
• 1/4 cup cooking oil (I used canola)
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon powdered cinnamon

Line muffin pans with either paper baking cups or grease them well.  Use the regular sized muffin pan, not the jumbo.

In a medium sized bowl mix the flour, sugar, baking powder and salt and set the bowl aside.

In another bowl mix together the egg, milk and oil.  Blend together well with fork or whisk.  Add to the flour mixture all at once and stir just until moist and combined.  The batter should be lumpy.  Overmixing the batter can create tunnels in your muffins or give it a rough texture.

Spoon batter into muffin cups, a little over half way full.  Bake in a 400 degree (F) oven for 18-20 minutes or until a golden brown and an inserted, wooden toothpick comes out clean.