Sunday, May 26, 2013

Instant Oatmeal Muffins for Two

Instant Oatmeal Muffins for 2 by Custom Taste
Eating oatmeal almost everyday can get kind of dull, even if you love the stuff! Last month (or the month before) we got 5 boxes of Better Oats Organic Raw instant oatmeal because they were on sale, like 5 boxes for $5 on sale. We also got 4 different flavours. I saw this idea for using instant oatmeal for muffins on my May SRS Partner's website and decided to make it for breakfast one day, but personalize it and only make 2. I also used the cinnamon plum flavour. They were super filling and super delicious, definitely a great kick start to any busy morning. We topped them with a peanut butter whipped topping which I will be posting the  recipe to early next week. Enjoy!

Shopping List
  • 1 Packet Instant Oatmeal
  • 1/4 Cup Whole Wheat Flour
  • 1/4 Cup Milk
  • 1 TSP Baking Soda
  • 2 TSP Vinegar
  • 1 TSP Honey
  • 1 TSP Organic butter for greasing the pan
Measuring Cup, TBSP and TSP
Mixing Bowl
Muffin Tin
Time 24 Minutes
Prep 4 Minutes
Cook 20 Minutes
Yield 4 Muffins

Time To Get Baking!!!
Pre-heat your oven to 350 degrees
Whisk your milk, honey and whole wheat flour together in the mixing bowl
Once the ingredients are mixed well, add the oatmeal and baking soda, whisk well
Instant Oatmeal Muffins for 2 by Custom Taste
Grease your muffin tin with the butter and make sure it goes all over the tin cup
Now divided the mix equally into each tin
Pour 1 TSBP in each tin, one at a time, so you make sure it is even and neither overflow
Instant Oatmeal Muffins for 2 by Custom Taste
Put into oven for 20 minutes
Remove of the oven when the tops are a deep golden brown
Let cool before removing from tin
Instant Oatmeal Muffins for 2 by Custom Taste
To remove gently run a butter knife around the muffin and they should pop out
Eat plain or add your own topping

1 muffin per person

Storing and Reheating
Store in container in the fridge for up to 1 week or in the freezer for up to 1 month

Nutritional Information
Calories 120
Fat 2g
Carbs 21g
Protein 4g

Cost Information
Recipe Cost:$0.53
Cost Per Serving:$0.26

-Make a bunch of these ahead of time and store in the freezer for quick breakfast on busy mornings.
-To ensure a clean oven at the end of baking put muffin tin on a baking tray. Mine did not overflow but I put them on a baking tray just in case.


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