When making muffins, refrigerate the uncooked oatmeal mixture in the mixing bowl, and then transfer it to the muffin tin once the liquid has been absorbed by the oats. Bake for approximately 20-25 minutes or until cooked through. Often, I will top the muffins with a teaspoon of brown sugar, some sliced almonds, and a slice of strawberry prior to baking instead of following the broil step. The recipe yields 8 regular muffins or 6 jumbo.
Helpful hint: If I’m making muffins and want to bake them sooner than later, I reduce the milk to 1¼ cups, as it’s difficult to evenly distribute a soupy oat mixture to the muffin tins. This isn’t necessary with the baking dish version, and I do ultimately prefer the recipe with the higher amount of liquid.
A few more things:
•For a slightly less sweet topping, you may reduce the brown sugar topping by a tablespoon or two.
•Fresh, seasonal strawberries provide the best flavor and natural sweetness, but I have made this oatmeal many times with frozen berries, and it still tastes quite good. In this case, don’t thaw the berries. You will be able to slice them easily with a sharp knife once they have sat at room temperature for just a few minutes.