Oatmeal Muffins

Ingredients:

Crumble topping:

• 3/4 cup / 3 oz / 85 g whole wheat flour or oatmeal flour
• 1/2 cup / 1.5 oz / 45 g rolled oats (steel-cut, not instant)
• 1/2 cup / 2.5 oz / 70 g evaporated cane juice or brown sugar
• 1/2 tsp fine grain sea salt
• 1/3 cup / 2.5 oz / 70 g unsalted butter (melted)

Muffin batter:

• 1 cup / 3.5 oz / 100 g rolled oats (steel-cut, not instant)
• 3/4 cup / 3.5 oz / 100 g all purpose flour
• 3/4 cup / 3.5 oz / 100 g whole wheat flour or oatmeal flour
• 1/2 tsp baking soda
• 1/2 tsp fine grain sea salt
• 7/8 cup / 7 oz / 200 g unsalted butter
• 1/2 cup / 2.5 oz / 70 g evaporated cane juice or brown sugar
• 1 1/2 cups / 12 oz / 350 ml plain yogurt
• 3 eggs (whisked)

Directions:

1. Preheat oven to 350F / 180C
2. Grease muffin tins with cooking spray or butter
3. Crumble
1. Use fork to combine flour, oats, sugar, & salt in bowl
2. Stir in melted butter.
3. Divide mixture into three portions
1. Use your hands to form into three flat patties.
4. Place the patties in bowl in the freezer for 10minutes
4. Batter
1. Combine oats, flours, baking soda, & sea salt in medium bowl
2. Set aside
3. Melt butter in small saucepan
4. Remove from heat & stir in sugar
5. Whisk in yogurt & then the eggs
6. Pour wet ingredients over the dry
7. Stir just until combined (do no over-mix)
5. Pour batter into muffin tins filling each 3/4 full (18 muffins total)
6. Pull the crumble from the freezer & break it up into small pieces
7. Sprinkle the top of each muffin with crumble
8. Place muffins in the oven & bake 30 – 35 minutes
• Or until tops are golden and a toothpick comes out clean
9.  Let cool just a minute& then turn out onto a cooling rack

Makes about 1 1/2 dozen muffins.

(Adapted from www.101cookbooks.com)