Big Bird’s Good-for-you-good-for-me Oatmeal Muffins

Are these Big Bird's or Angry Bird's muffins?

We are sorry if we have confused you. Although these muffins were made with angry birds cupcake liners, they are truly Big Bird’s good-for-you-good-for-me oatmeal muffins made with Big Bird's recipe from the book, "B" is for Baking by Sesame Street, Susan McQuillan.

We are the mummy-and-son tag team again baking these muffins and we are extremely proud and happy to serve these moist and delicious oatmeal muffins to our very "fussy" big boss daddy... LOL!

With extra crunchy oats toppings, these muffins are very yummy... In fact, these muffins disappeared very much faster than our previous Abby Cadabby's disappearing strawberry muffins. Beware! With all these angry-birds-look-alike muffins disappearing, we might be mistaken and get bombarded with lots of angry birds soon...

Angry bird's muffins?

Mixing the wet ingredients

My boy's favourite... angry birds!

Mixing the dry ingredients into the wet ingredients

Ready to bake...

These freshly baked muffins smells really good!

Watching my boy enjoying his bakes can be my enjoyment too :D

Here's the recipe from the book, "B" is for Baking by Sesame Street, Susan McQuillan
(with my sight modification in blue)

1 cup old-fashioned rolled oats
1/2 cup firmly packed light brown sugar
1 cup low-fat yogurt, or buttermilk (I used buttermilk)
1 large egg
1/2 cup olive oil (I used rice bran oil)
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 tsp baking powder
1/2 tsp baking soda (replaced by baking powder)
1/2 tsp salt
1/2 cup dried cherries, golden raisins, or dried cranberries, finely chopped (optional)
(increased to 3/4 cup of dried cranberries, not finely chopped)

Mum's extra toppings:

25g butter, soften

30g brown sugar

30g all-purpose flour

1/4 tsp of vanilla paste
20g oats

Mum: Combine all topping ingredients except together to form a dough. Allow it to rest in fridge for at least an hour.

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Boy: In a large bowl, with a rubber spatula, stir together the oats, brown sugar, yogurt, egg, and oil. Be careful not to overmix. Let stand 15 mins while the oven is preheating.

Boy: Preheat the oven to 400°F.

Boy: Line 12 muffin cups with paper or foil liners.

Boy: In another large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt until well-mixed. Add to oat mixture, stirring with the spatula until just combined. Gently fold in dried fruits. 

Mum: Divide batter evenly among prepared muffin tins (about 1/3 cup batter per muffin). Pinch and divide pieces of topping dough on top of the muffin batter and sprinkle the extra oats on top. 

Mum: Bake muffins 15 mins or until golden on top and a toothpick inserted in the center of a muffin comes out clean. Transfer to rack to cool for a minute or two. Turn the muffins out to cool further.

Happy Baking and Eating and... beware of the angry birds!
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