Meet the "Muffin Girl"

Today is one of those slow days… at a regular check up appointment I found out last week that I now have hypothyroidism, and two days ago started taking the medication.
I know that my body is still adjusting in order to properly function, but all this hormone action is kind of getting me down.
So, no special cooking today… it was “leftovers day” for lunch, and I have no idea what I am going to make for dinner.
Although not much cooking is going on, I woke up early this morning and baked some muffins for breakfast!
I am posting today one of our favorite and easiest muffin recipes. I call them “Oatmeal Muffins”, as that is simply what they are.
I copied the base for this recipe in one of my first visits to the local library, when I first moved to the US, however it was a while ago and I have no idea which book it came from.
I am a declared “Muffin Girl”, I really, truly adore muffins! I bake muffins every week, and my muffin pan is for sure the most used bakeware in my kitchen.
And by muffins I mean homemade muffins, not the commercial stuff loaded with sugar, white flour, and all those fake flavorings. I like the tender muffins we make at home, full of real flavors, with oatmeal and fruits, whole-wheat flour and cinnamon, the ones that invades the whole house with the sweetest and most wonderful aroma while baking. Muffins are delicious, can be very nutritious, and are warming and comfortingly good for you!
And I guess I have passed my passion to both my boys at home. You can bet that at least one muffin is eaten at our house everyday!
Give this recipe a try, it is super easy and will not disappoint, I promise!

Ana

Matheus took a picture of his breakfast today! (quite nice pic, huh?!)

Oatmeal Muffins
2 cups oatmeal
2 cups flour (I use 1 cup all-purpose and 1 cup whole wheat)
1/2 cup sugar (I like brown sugar)
1 tablespoon baking powder
½ teaspoon salt
2 teaspoons cinnamon
2 eggs (or 4 egg whites)
1 cup milk
4 tablespoons oil
1 teaspoon vanilla
½ cup raisins

Preheat oven to 400F. Mix flour, oats, sugar, baking powder, salt, cinnamon, and raisins. In another bowl mix milk, egg whites, oil, and vanilla. Make a well in center of dry ingredients, add milk mixture, and stir just until combined.
Pour batter into 12 muffin cups greased with cooking spray (or oil). Bake 15 to 20 minutes, or until tops are golden brown.

Notes: the raisins are optional and can be omitted. I have made this recipe in numerous different ways by substituting the raisins with chocolate chips, fresh blueberries, one grated apple, dried cranberries, and chopped dried apples. As with most muffins these freeze extremely well. As soon as they cooled a bit I pop the leftovers into a zip bag and into the freezer they go. And then, every morning we just microwave them for 30 seconds to have warm homemade muffins for breakfast!