Whole Wheat Oatmeal Muffins

Makes 12 muffins

1 c. whole wheat flour
1 c. whole oats
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/3 c. brown sugar
1 c. milk plus 1 tsp. white vinegar or lemon juice (to make sour milk)
1 egg
1/3 c. vegetable oil
1-2 mashed bananas, optional

Stir together dry ingredients.  In a separate bowl, combine wet ingredients, then pour into dry mixture.  Mix by hand combining all ingredients.  Pour in greased muffin pan.

Bake at 425 for 10-12 minutes.

This is one of my favorite muffin recipes for oh-so-many reasons!  First, they really do take only 10 or 12 minutes to bake.  That alone is worth it!  Hot from the oven muffins in like, 20 minutes!  Yowza.

Second, they are so versatile.  You can substitute other kinds of flour, add extra spices (I added a hefty teaspoon of cinnamon this morning), use yogurt instead of sour milk, replace the oil with applesauce or (dare I divulge a secret?) a jar of baby food, and/or throw in whatever fruit or nuts you have around.  I have even stirred in leftover oatmeal a time or two.  Sometimes tweaking the recipe results in a different bake time (like an extra minute or two), but it's worth it.

Third, these have been termed "nursing survival muffins" by my friend Amber, who originally shared the recipe.  They're filling, delicious hot or cold, healthy, a little sweet (because of course that's a necessity in my book), easy to freeze, and good for any meal of the day or night.

What's not to love?

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