Muffins

Ingredients:

  • 1 Cup Flour

  • 1 Cup Oats

  • 1 Cup water or milk

  • 1 Package of Vanilla Pudding

  • 1 Teaspoon Baking Powder

  • 1/2 Teaspoon Baking Soda

  • 1/2 Teaspoon Salt

  • 1/3 Cup Butter

  • 2 Large Eggs

Crumble:

  • 1/4 Cup Brown Sugar

  • Pinch of Cinnamon

  • 1/2 A stick of butter

  • 1/2 Teaspoon of salt

  • 1 Cup of Flour

Directions:

Preheat the oven to 350 degrees. Place muffin wrappers in muffin pan or spray with a light cooking oil like Pam. In a small sauce pan, melt and brown the butter. Mix the sugar, salt, and butter together in a small bowl. Slowly add flour until the mixture reaches your preferred crumble texture.

Fill large bowl with oats and water or milk and set aside. In a medium bowl mix the flour, baking powder, baking soda, and salt. Brown the butter in a small sauce pan. Then add it to the bowl with the oats. Add the vanilla pudding and eggs. Mix together well. Then add the flour mixture a quarter of the time. Mix the batter until fully combined. Fill muffin tins about 1/2 - 3/4 of the way full, then top with the crumble mixture. Bake the muffins for 12-15 minutes. Check the muffins by poking the muffins with a toothpick. If the toothpick comes out clean, they are done.

You can loosen the muffins from the tin while they are still hot but wait for them to cool and solidify before pulling them out completely.

Tips and Tricks:

You can use this muffin batter as a base for all kinds of muffins. My husband like chocolate chip and blueberry lemon muffins the best. My favorites are cranberry white chocolate and banana walnut. Feel free to change up the pudding flavor and add your own combo of nuts and berries. You can also microwave the butter if you want a faster method to melt the butter. I personally like browning it in a pan because it makes the butter taste a little nutty.