Comforting in its simplicity, with a slightly sweet nuttiness and satisfying tweedy texture from the oats, this muffin recipe is an excellent side for any meal, sweet or savory. Add up to one cup of fruit to the batter to customize it, if you'd like.
Preheat the oven to 400°F. Lightly grease a standard muffin pan or line the pan with papers and grease the papers.
In a large bowl, stir together the flour, oats, sugar, salt, and baking powder.
In a separate bowl, beat together the milk, butter (or oil), eggs, and vanilla.
Stir the wet ingredients into the dry, mixing only enough to combine evenly.
Scoop the batter into the prepared pan. Sprinkle with sugar.
Bake for 18 to 20 minutes, until golden brown and a cake tester inserted in the center comes out clean. Remove from the oven and cool on a rack for 5 minutes before tipping the muffins out of the pan and returning to the rack to finish cooling completely.
Store, wrapped, at room temperature for 2 days or freeze for longer storage.
