Oatmeal Muffins

Name: Oatmeal Muffins
Yield: Makes 12 Muffins
Ingredients: 1/2 cup (1 1/2 ounces/43 grams), old-fashioned rolled oats; 1/3 cup (1 2/3 ounces/47 grams), all-purpose flour; 1/3 cup, pecans, chopped fine; 1/3 cup packed (2 1/3 ounces/66 grams), light brown sugar; 1 1/4 teaspoons, ground cinnamon; 1/8 teaspoon, salt; 4 tablespoons, unsalted butter, melted; 2 tablespoons, unsalted butter, plus 6 tablespoons melted; 2 cups (6 ounces/170 grams), old-fashioned rolled oats; 1 3/4 cups (8 3/4 ounces/248 grams), all-purpose flour; 1 1/2 teaspoons, salt; 3/4 teaspoon, baking powder; 1/4 teaspoon, baking soda; 1 1/3 cups packed (9 1/3 ounces/265 grams), light brown sugar; 1 3/4 cups, milk; 2 , large eggs, beaten

Desserts or Baked Goods
Quick Breads
Breakfast & Brunch

By Dan Souza ･ Appears in Cook's Illustrated January/February 2013, America's Test Kitchen TV

What should be a satisfying breakfast treat is often a dry, chewy regret. The key to a moist, tender crumb turned out to be choosing the proper oats and treating them right.

SERVES Makes 12 Muffins

TIME 1½ hours

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