With the holidays coming up, oatmeal muffins are perfect to have on hand to serve the family, overnight guests, or as a wonderful hostess gift They can be made ahead of time, and stored at room temperature up to a week, or frozen for 3 months!

Not only does oatmeal make the muffins taste great, its also a good source of Dietary Fiber, Thiamin, Magnesium and Phosphorus, and a very good source of Manganese.

Make them your own! You can customize these muffins with any kind of dried or fresh fruit, veggies or nuts. I love taking them as hostess gifts along with some fruit. Its breakfast in a basket.

Can’t wait to share them with Christine on Atlanta and Co this morning, NBC 11 Alive in Atlanta, December 19th!

TASTE and SAVOR MASTER RECIPE for OATMEAL MUFFINS

1 Cup Almond, Soy or Rice Milk

1 Cup Old Fashioned (Rolled) Oats

1 Large Egg

1/4 Cup Canola or Grapeseed or other neutral tasting oil

1 Cup Whole Wheat Pastry Flour (OR 2/3 Cup All-purpose Flour  and 1/3 Cup Whole Wheat Flour)

1/4 Cup Sugar (Coconut, Raw, Demedera or Brown)

1 Tsp Baking Soda

1/2 Tsp Fine Sea Salt

1 Tsp Cinnamon

¼ Cup Chopped Toasted Nuts, Chopped Dried Fruit, Fresh Berries or Shredded Carrots or Parsnips

Step One Preheat oven to 425F. Grease 12 muffin cups or prepare with liners. In a small bowl, combine milk and oats. Soak for 15 minutes.

Step Two In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift (or whisk well) together flour, cinnamon, sugar, baking soda and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full. Bake in preheated oven for 15-25 minutes or until a tooth pick inserted in center of muffin comes out clean.