I love weekend mornings. I love it because I only sleep an extra hour, but it's that freedom of knowing I am getting up because I want to and not because I have to. I love it because unlike last semester, I don't have a Saturday morning class 75 miles away that will kill half of my day. Although some of those days weren't so bad because I'd stop at Justin's apartment on the way home and get dinner started while he was at work. I miss that.
But the weekends don't mean a whole heckuva lot if Justin is working the whole time, then it becomes homework time for this little lady. But on the rare, precious occasion when he is already downstairs drinking coffee and talking to my Dad and I can hear his scratchy morning voice through my bedroom floor - those are the best mornings.
Naturally, I want to wow him with my domestic prowess even though he already put a ring on it so it's not like I'm trying to snag him or anything, that part is already done. But I like the idea of making him breakfast on a lazy Saturday morning when we don't have any where to be and no wedding details to plan and we can make muffins instead.
These muffins were made out of desperation - my pantry is running low on inventory and these cakies boast an ingredient list that everyone has, all the time. Unless you have no oatmeal, or butter, or eggs, or flour. If that's the case, just pack up shop and go to McDonald's instead. On their own, they are nothing special, which really makes me raise an eyebrow because it's a Magnolia Bakery recipe, supposedly one of the most successful bakeries in the country.
I've tried a handful of their recipes and so far, it's nothing that knocks my socks off. But these will do on the type of morning when you don't want to leave the house even to buy milk, they're a bit boring on their own, but with a smear of butter and a spoonful of jam (we like strawberry-rhubarb), they're the perfect little vessel to carry in your day.
Adapted from Magnolia Bakery
2 cups old-fashioned rolled oats
1 1/2 cups milk
1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs, Slightly beaten
1/2 cup light brown sugar
1/2 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla
Preheat oven to 400 degrees. Grease a 12-cup muffin tin or drop in cupcake liners.
Combine oats and milk in a medium bowl and allow to soak for about 10 minutes.
In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined. Be careful not to overmix!
Fill muffin cups about 3/4 full, and bake for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. Do not overbake or you'll end up with hockey pucks.
Serve warm with butter and jam.