cinnamon-topped oatmeal muffins

This is the second in my ten quick breads challenge. It is a delicious challenge.

This time I went for muffins. I like that they’re not overly sweet (except for the topping…yum) and that they have oatmeal which is hearty – and good for lactation if that’s something important to you. :)

Cinnamon-topped oatmeal muffins
adapted from More-With-Less

1 cup sifted flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick or old-fashioned oats
1/2 cup raisins (optional – I didn’t have any, so I left them out)
3 Tablespoons oil
1 egg, beaten
1 cup milk

For the topping:
2 Tablespoons sugar
2 teaspoons flour
1 teaspoon cinnamon
1 teaspoon melted butter

Preheat oven to 425 degrees. Sift together flour, sugar, baking powder, and salt. Stir in oats and raisins. Add oil, egg, and milk. Stir only until dry ingredients are moistened. Fill greased muffin cups 1/2 to 2/3 full. Sprinkle with cinnamon topping. Bake 15 minutes. Makes 12 muffins.

Then enjoy, and be prepared to eat the leftover bottoms when your toddler just eats the top part and leaves remnants lying around. :)

p.s. – baked oatmeal and refrigerator oatmeal. Yum!