Saturday, September 20, 2014

Dairy and Larry Team Up for Protein Power

Do you know the name of the Quaker man on every box of Quaker Oats?  It's Larry!  In the coming weeks, you may notice that Larry is sporting a milk mustache with the hope of encouraging consumers to make their oatmeal with milk. It's a winning combination that provides a boost of protein power to start any day in the right nutritional direction!

Larry's mustache may be new but Quaker Oats has always been a staple in my pantry so to  celebrate the fact that Larry's promoting MILK, I'm planning to bake Quaker's Best Oatmeal Muffins!

Quaker's Best Oatmeal Muffins

1 1/2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned,uncooked)
1/3 cup firmly packed brown sugar
1 Tablespoon baking powder
1 cup skim Milk
1/4 cup Canola Oil
1 egg,lightly beaten
1 teaspoon vanilla

1/3 cup Quaker Oats
1/4 cup all purpose flour
1/4 cup firmly packed brown sugar
2 Tablespoons butter,chilled and cut into pieces

Heat oven to 400 degrees. line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray. For streusel, in small bowl, combine oats,flour and sugar; mix well. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside. For muffins, in large bowl, combine flour,oats,sugar, and baking powder; mix well. In small bowl, combine milk,oil,egg and vanilla; blend well.
Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.) Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently. Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.  

                                               Have you had your Milk and Oatmeal today?

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