A missionary friend from language school recommended the “More-with-Less Cookbook: suggestions from Mennonites on how to eat better and consume less of the world’s limited food resources.” With such a groovy, hippy title and the reality that we do have fewer ingredients to choose from, I thought it sounded wonderful. Lo and behold, I found a well-loved copy, in English, on the shelves of the Brady’s house! It even has notes like “not very good” and some translations in Spanish. There are still many, many recipes I would like to try, and I really appreciate the community, helping-the-world, international flavor of the book.
I make these muffins at least once a week. I feel like they are healthy since they don’t have much sugar in the actual muffin batter, they have oats, and they came from such an earthy cookbook. I hope you enjoy them too.
Cinnamon-Topped Oatmeal Muffins
1 c. flour
1/4 c. sugar
1 T baking powder
1/2 t. salt
1 c. oats
3 T oil
1 c. milk (good if you throw in a little buttermilk or plain yogurt as part of your 1 cup)
I usually add vanilla and cinnamon and nutmeg
topping (yes, Mennonites, I doubled it!):
1/4 c. sugar (we like it w/ brown sugar)
4 t. flour
2 t. cinnamon
1 or 2 T. melted butter
Preheat oven to 400 degrees. Stir all dry ingredients (flour to oats), then stir wet ingredients in separate bowl and combine the two. Pour into muffin cups. Microwave butter and then add other topping ingredients, stirring until combined. The topping should be moist crumbles. Put a little topping on each muffin. During the baking, the topping will sometimes sink down into the middle of the muffins if you use more butter. Bake for about 15 minutes.