Oatmeal Muffins

Best muffins ever! I might make them on a very regular basis. The recipe came from Quaker Oats website.

Ingredients:

 ⅓ cup Quaker® Oats (quick or old fashioned, uncooked)

¼ cup all-purpose flour
¼ cup firmly packed brown sugar
2 tablespoons margarine or butter, chilled and cut into pieces
1½ cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
⅓ cup firmly packed brown sugar
1 tablespoon baking powder
1 cup skim milk
¼ cup canola oil
1 egg, lightly beaten
1 teaspoon vanilla

Directions:

1. Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

2. 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.

3. 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 over-mix.)

4. Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.

5. Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.