Ingredients
- 1½ cups rolled oats
- 1 cup milk
- ½ cup light brown sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
Instructions
- Preheat the oven to 425°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, combine the oats and milk, and let the mixture rest for 10 minutes to soften the oats.
- Add the brown sugar, oil, and eggs to the oat mixture and mix well.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake at 425°F for 7 minutes, then reduce the oven temperature to 350°F and continue baking for about 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
