Breakfast

Banana Oatmeal Muffins
These muffins are made using some of Amy’s Rolled Oats Hot Cereal. You can use some for the muffin recipe and eat up the remaining Oatmeal for breakfast.

Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
2 tablespoons chilled butter, cut into small pieces (or 2 T vegetable oil)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup cooked Amy’s Rolled Oats Hot Cereal
3/4 cup ripe mashed banana (about 2)
1 tablespoon light brown sugar
1/4 cup fat-free buttermilk (or soy milk)
1 1/2 teaspoons fat-free buttermilk
1 1/2 teaspoons granulated sugar (or Soy milk)

Preparation
Preheat oven to 400°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour through cinnamon in a food processor; pulse until mixture resembles coarse meal.

Combine banana, oatmeal and brown sugar in a medium bowl.
Add flour mixture and 1/4 cup buttermilk alternately to banana oatmeal mixture, stirring just until moist.

Spoon contents into muffin pan (using either cooking spray, or cupcake wrappers). Brush 1 1/2 teaspoons buttermilk over surface of dough; sprinkle with granulated sugar. Bake at 400° for 12 minutes or until lightly browned. Remove from pan; cool on wire racks.

Note: If you do not have enough batter to fill all 12 muffin wells, add water to the empty ones. That will ensure the muffins bake correctly.

Toppings for oatmeal.

We made our breakfast cereals with only a hint of sweetness (from Agave Syrup) and no other toppings, so that you could feel free to put on your favorites or experiment with something else.
Here are some of our favorites:

Some great combos:
Nut butter and sliced banana
Apricot jam and slivered almonds
Chopped walnuts and dried cranberries
Cinnamon and apple sauce
Dried cherries and flax seed
Grated apples and apple pie spice
Canned pumpkin and pumpkin pie spice

Do you have some other favorites? Send them to us at: amy@amykitchen.net