i saw them make these muffins the other night on (my favorite tv show ever) cook’s country from america’s test kitchen, and i scribbled down the recipe really fast and made the muffins before i realized i could watch the show online and pause it… so wasn’t sure i got it 100 percent right, but they make you sign up to see recipes on their site and i didn’t wanna. (i did get it right!)
in any case, you have to sign up to see it or scribble it down from the clip yourself because i’m scared of christopher kimball (i’ve heard he’s very litigious) so i’m not posting it.
now, i will grant you that their recipes generally turn out very well, but they are a little precious. for example, the first step is to toast the oats for 6-8 minutes in a sautee pan with a little butter.
although i do have to say, it made my kitchen smell amazing. like oatmeal cookies and popcorn.
then you grind them up into toasted oat flour.
add in the other dry ingredients (flour, salt, baking soda and baking powder) and pulse to mix. then mix the wets in another bowl (brown sugar, melted butter, milk and eggs) and mix everything together in a very particular fashion, swooping a whisk through the batter and tapping it off on the edge of the bowl.
let the batter sit for 20 minutes. i added some raisins at the end of the waiting period. i mean, oatmeal and raisins! duh
the recipe called for a pecan-sugar-oat topping, but i skipped it and topped them with a few dried oats. i thought they already had enough sugar in them for breakfast (one cup) and he can’t have nuts.
bake for 18-25 minutes, rotating once.
the texture is the best part – dense, chewy and toothsome, but still moist.
mmmmm best warm. like a hug in your mouth.