Oatmeal White Chocolate Chip and Craisin Muffins

I know, I know. Posting once a year is not really sufficient to make people think that I really intend to maintain this blog. Two words: Seven Children. So, sorry and all that, but the lack of posts will probably continue (though I would like to TRY to be better ... but we'll have to see how that actually works out).

I've been craving muffins recently. My brother was here for Christmas and he bought some huge muffins at Costco and then left several of them in my freezer when he returned to Hawaii. I tried to eat one the other day. It was ... not yummy. So I decided that I would just make muffins several times a week until I don't want them anymore. 

First I made Lemon Raspberry Muffins (which were fabulous ... maybe that will be my next post). Two days afterward I decided I wanted something a little heartier, so I googled oatmeal muffin recipes. I tried one from the Food Network (making several adjustments, additions, and deletions because that's the way I tend to cook). They were really good, but I realized afterward that I had accidentally doubled all the ingredients except for the sugar. So I made them again this morning. Just now, as I thought about it, I realized that I used one more egg this morning than I did last time. I'm not really sure which version I liked best ... So I'm posting both. Try them and then let me know which is your favorite!

Full Sugar Version

Low Sugar/Fewer Eggs Version

Oatmeal White Chocolate Chip and Craisin Muffins 

3 c. quick oats

2 c. milk

2 c. EGF all-purpose flour mix

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. baking soda

1 tsp. salt

3/4 tsp. xanthan gum

1 c. butter, melted and cooled

3 extra large eggs, lightly beaten (Use 4 eggs for the full sugar version)

1/2 c. packed brown sugar (Use 1 c. for a full sugar version)

2/3 - 1 c. white chocolate chips (approximate)

1/2 - 3/4 c. craisins (approximate)

Preheat oven to 425 degrees. 

Place oats and milk in a microwave-safe container. Microwave for about 2 minutes. 

Combine flour, baking powder, cinnamon, soda, salt, and xanthan gum. 

Stir brown sugar and eggs into warm oat mixture. Add oat mixture and melted butter to flour mixture all at once and mix until combined. Stir in white chocolate chips and craisins. 

Evenly distribute batter between 24 paper-lined or non-stick-sprayed muffin cups. Bake at 425 degrees for 5 minutes. Decrease heat to 375 and bake for a further 15 minutes. Remove from oven and allow to cool for 5 minutes or so before eating.