Cinnamon-Oat Muffins by TwT

[beemaster]

Cinnamon-Oat Muffins

This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and gilded with a heady hit of butter and cinnamon-sugar. These not-too-sweet muffins pay homage to the whole-grains mantra heard across the land these days today; their significant percentage of whole oats gives them not only oats’ distinctive sweet/nutty flavor, but a healthy hit of fiber. With peaches reaching their peak of freshness and availability, try splitting these muffins and using them as a base for peach shortcake. Or spread them with fresh, sweet peach preserves. The peach/nutmeg combination is an absolute natural.
Batter
1/4 cup (1/2 stick) butter
3/4 cup sugar
2 large eggs
2 teaspoons baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla
1 1/3 cups quick-cooking or old-fashioned rolled oats
5 teaspoons potato flour or 1/4 cup potato flakes
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/4 cups milk
Topping
3 tablespoons butter, melted
cinnamon-sugar
In a medium-sized mixing bowl, cream together the butter and sugar till smooth, then beat in the eggs. Beat in the baking powder, nutmeg, salt, and vanilla.
Grind the oats in a food processor or blender till they’re the consistency of gritty flour. Stir them into the batter along with the potato flour (or flakes).
Stir the flour into the batter alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Scoop the batter evenly into 12 lightly greased muffin cups; a muffin scoop makes short work of this chore, AND makes perfectly sized and shaped muffins to boot. (Hey, we don’t just sell this stuff to make a buck; we sell it because it works!)
Bake the muffins in a preheated 425°F oven for 20 minutes, or until they're a pale golden brown. Remove them from the oven, gently run a knife around the edge of each, and tip them onto their sides in the pan; this is so they won’t steam in the pan, and end up with soggy bottoms.
Let the muffins cool for a couple of minutes, or until you can handle them. Dip the top of each muffin into melted butter, then into the cinnamon-sugar. Allow the muffins to cool, upright, on a wire rack. Yield: 12 muffins.