Breakfast to-go

Sometimes sitting down in a chair to eat breakfast is not an option. Sometimes the snooze button gets the best of you. And sometimes you hair just doesn't want to cooporate. But that doesn't mean you have to forego the most important meal of the day. These apple oatmeal muffins are the perfect on-the-go breakfast or afternoon snack. With rolled oats and not a lot of sugar, they won't break your calorie bank. So go ahead; take your time getting ready, put your coffee in a thermos and grab a muffin for the road. 

If you enjoy baking and have leftover baking ingredients, try making apple oatmeal muffins. They make a perfect to-go breakfast, afternoon snack, or Christmas gift for your suitemates. 

Ingredients: 

2 cups rolled oats (not quick-cooking oats)


1 1/2 cups milk

1 1/2 cups all-purpose flour


1 TB baking powder


1/2 teaspoon salt


1/2 teaspoon cinnamon


2 large eggs, lightly beaten


1/2 cup firmly packed light brown sugar


1/2 cup (1 stick) unsalted butter, melted and cooled slightly


1 teaspoon vanilla extract


1 finely chopped apple

Preheat oven to 400 degrees. Grease well a 12-cup muffin tin. In a medium bowl, mix the oats and the milk and set aside for 10 minutes. Meanwhile, in a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to over mix. Batter may be lumpy. Fold in chopped apple. Fill muffin cups about 3/4 full. Bake for 16-18 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached.

*recipe from aggieskitchen.com