I first saw these muffins on Southern Plate under the name of Pecan Pie Muffins, and I was planning on making them since they only required 5 ingredients (4 if you subtract the nuts). Then, the other day, I spotted more pecan pie muffins on Bake at 350 and knew that that was a sign to finally make these.Well, as many of the regulars of my blog know, I abhor nuts of any kind, so I usually solve the problem by making nut desserts without nuts, as I've done with my Pecanless Pie Tarts or Cinnamon Swirl Bread.
I thought over and over about making these muffins without nuts, and it seemed like it wouldn't taste right. So, in order to retain some of that "meatiness" in the muffin, I added oats in place of pecans, and they came out perfectly!
These are so quick to make that I had halved the recipe and then decided to make another half portion, since I wanted a full dozen. You need only one bowl, and you don't need to use a mixer.
Make these promptly; they will take only a few minutes!Oatmeal Pie Muffins
(sounds better than Oat Pie Muffins or Oat Muffins)
(sounds better than Oat Pie Muffins or Oat Muffins)
2/3 cups melted butter (Southern Plate's recipe calls for 1/2 cup of butter)
1 cup brown sugar
1 cup oats
1/2 cup flour
2 eggs, room temperature
Preheat the oven at 350 degrees F. Spray the muffin pan with Baker's Joy (I love this stuff), cooking spray, or butter.
Melt the butter, and set aside. In a medium-sized bowl, put in the rest of the ingredients. Add the melted butter. Do not overmix. Spoon the mixture in the muffin pans. Bake for 18-20 minutes.
Store: When the muffins are completely cool, place them in a freezer bag, and freeze them for up to 2 months!
looks really tempting!!!
ReplyDeleteOMG, how easy. It almost looks like a cookie recipe. This is a keeper.
ReplyDeleteOh my, Memoria, these muffins look so delectable, and the recipe seems so simple that there is no way that even I can mess them up! I am going to bake up a batch of these so that whenever I want a quick breakfast in the morning, I can grab one of these muffins on my way to work--no muss, no fuss! However, if you don't mind, I am going to make one little variation--I am going to add walnuts--gotta love me :o)
ReplyDeleteGreat idea to sub oats for the nuts! I'm not a huge nut lover either. They sound great!
ReplyDeleteI've never seen muffins like these before, they look great! Thanks for the link love! :)
ReplyDeleteWhat a great idea! I don't always have pecans around, so this will be a nice substitute! Thanks so much for the shout-out, too! :)
ReplyDeletevery cute! I like bite sized versions of all desserts. I LOVE pecan pie, so I think I will try this with the nuts. Thanks! How's the paper going?
ReplyDeleteThese look interesting. Found this post on Refrigerator Soup
ReplyDeleteMorsels of goodness!
ReplyDeleteThanks, everyone!! These truly are so quick to make. It takes less time to get them ready for the oven than to bake them!
ReplyDeleteI'm sold. Fast, easy, delicious AND cute. What's not to like?
ReplyDeleteThese look amazing! Did you put them in a normal-sized muffin tin, or did you use a smaller one?
ReplyDeleteWow! These look gorgeous! What kind of oats do you use? Are instant oats okay? Thanks!
ReplyDeleteI just found this on Pinterest, and can't wait to try the recipe! I'm a little confused. You mentioned you halved the recipe; does the recipe you listed above make 1 dozen? I'm assuming it does, but the ingredient amounts seem small, so I just wanted to be sure. Then again, I guess the amounts would seem small because they're mini-muffins? Thanks, and thanks for sharing! :-)
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