FOR THE MUFFINS:
1 1/2 C 2% milk
1 C quick-cooking oats
2 C all-purpose flour
1/2 C granulated sugar
3 tsp baking powder
1 tsp baking soda
1 tsp sea salt
½ C of The Olive Bin's Orange Olive Oil
2 eggs, lightly beaten
FOR THE STREUSEL:
½ C all-pupose flour
¼ C brown sugar
½ C of The Olive Bin's Orange Olive Oil
1 tsp cinnamon
½ tsp nutmeg
Preheat the oven to 375 F. Grease the cups of a muffin tin or line the cups with paper liners.
In a small bowl, combine the milk and oats and let them sit for 10 minutes (or even overnight) to soften the oats.
In a large bowl, mix the flour with the sugar, baking powder, baking soda, and salt. Create a well in the center and add the olive oil, beaten eggs, and milk/oat mixture. Fold in gently until just combined.
Prepare the streusel by mixing all ingredients in a small bowl until well combined and crumbly in texture. Sprinkel evenly over muffins before putting in the oven.
Fill the muffin cups tree-quarters full with the batter. Top each muffin with streusel, dividing it evenly, between the muffins. Bake for 13 minutes, until a toothpick inserted in the center of a muffin comes out clean. These are delicious straight from the oven.
This recipe is from our The Olive Oil & Vinegar Lover's by Emily Lycopolus - available in stores!
