Whole Wheat Oatmeal Muffins

One of the things I dreamt about was being able to cook with my child. Now that day is here and my daughter loves to "help" cook. She pulled up a chair and helped put the muffin liners in the tin and mix all of the dry ingredients into the bowl. As she anxiously watched them bake in the oven, it was all I could do to let them cool down before she had to taste her hard work. They are truly kid and mother tested and approved. These are full of oatmeal to keep you full and not too sweet. They are also perfect to be frozen and defrosted on busy mornings.

Whole Wheat Oatmeal Muffins
Source: Bella 
Servings: 12-14

Ingredients:

1 ¼ cup old-fashioned oats

1 cup whole wheat flour

¾ cup packed brown sugar

½ cup all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 eggs

1 cup milk

1/3 cup vegetable oil

1 teaspoon vanilla extract

Directions:

Mix the first six ingredients together in a bowl. In another bowl (or stand mixer), beat the eggs, milk, oil and vanilla. Stir into the dry ingredients until moistened.

Grease muffin pan and fill each cup till its 2/3 full. Bake at 400° for 15-17 minutes or until a toothpick or fork inserted near the center comes out clean. Cool on a wire rack.