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Prep Time: 12 Minutes Cook Time: 16 Minutes |
Ready In: 28 Minutes Servings: 8 |
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A yummy recipe from the Magnolia Bakery Cookbook! Ingredients:
2 cups rolled oats (not quick cooking) |
1 1/2 cups milk |
1 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon cinnamon |
2 large eggs |
1/2 cup light brown sugar, packed |
1/2 cup butter, melted and cooled |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 400 degrees. Place 12 paper liners in cupcake pan.
2. In a medium size bowl, combine the oats and milk. Set aside for 10 minutes.
3. Combine and sift the flour, baking powder, salt and cinnamon in a large bowl.
4. Beat together the eggs, light brown sugar, butter and vanilla. Add in the oats and milk and stir until evenly mixed.
5. Pour the wet mixture into the dry mixture and mix just until combined (don't overmix!).
6. Divide the batter evenly between the cupcake pan (the batter will come close to the top) and bake for 16-18 minutes or until a toothpick comes out with moist crumbs. Don't overbake!
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