Don't like oats? They almost disappear because they are so soft from soaking up the milk. Makes 12 muffins
Preheat oven to 375 degrees F. Grease the cups of a muffin tin or line the cups with paper liners.
In a small bowl, combine the milk and oats and let them sit for 10 minutes (or even overnight) to soften the oats.
In a large bowl, mix the flour with the sugar, baking powder, baking soda, and salt. Create a well in the center, and add the olive oil, beaten eggs, and milk/oat mixture. Fold in gently until combined.
Prepare the streusel by mixing all ingredients in a small bowl until well combined and crumbly in texture. Sprinkle evenly over muffins before putting in the oven.
Fill the muffin cups 3/4 full with batter. Top each muffin with streusel, dividing it evenly between the muffins. Bake for 13 minutes, until a toothpick inserted in the center of a muffin comes out clean. These are delicious straight from the oven.
Ingredients
Directions
Preheat oven to 375 degrees F. Grease the cups of a muffin tin or line the cups with paper liners.
In a small bowl, combine the milk and oats and let them sit for 10 minutes (or even overnight) to soften the oats.
In a large bowl, mix the flour with the sugar, baking powder, baking soda, and salt. Create a well in the center, and add the olive oil, beaten eggs, and milk/oat mixture. Fold in gently until combined.
Prepare the streusel by mixing all ingredients in a small bowl until well combined and crumbly in texture. Sprinkle evenly over muffins before putting in the oven.
Fill the muffin cups 3/4 full with batter. Top each muffin with streusel, dividing it evenly between the muffins. Bake for 13 minutes, until a toothpick inserted in the center of a muffin comes out clean. These are delicious straight from the oven.