- Streusel:
- 1/3 cup Quaker® Oats (Quick or Old Fashioned, uncooked)
- 1/4 cup all-purpose flour
- 1/4 cup firmly packed brown sugar
- 2 tablespoons chilled margarine or butter, cut into pieces
- Muffins:
- 1 1/2 cups all-purpose flour
- 1 cup Quaker® Oats (Quick or Old Fashioned, uncooked)
- 1/3 cup firmly packed brown sugar
- 1 tablespoon baking powder
- 1 cup skim milk
- 1/4 cup canola oil
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
- For streusel, in small bowl, combine oats, flour and sugar; mix well.
- Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.
- For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well.
- In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
- Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
- Bake 18 to 20 minutes or until golden brown.
- Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
03/25/2018
recipepes.com
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