Caramel Oatmeal Muffins

We had our first regular weekly early morning meeting today, and I tried to add some cheer by bringing in some muffins. These muffins are really tasty - the delicious topping with crunchy caramelly oatmeal is irresistible! They hold up well in the freezer too - I admit that I made these a few weeks ago, and just gave them a quick spin in the microwave this morning.

I use Swedish filmjolk which is a kind of soured milk. You can use buttermilk, and I think regular yogurt would work nicely too.

Caramel Oatmeal Muffins
Makes 12 regular-sized muffins

2 eggs
200 ml (0.8 cups) sugar
50 g melted butter
300 ml (1.2 cups) flour
1,5 tsp baking powder
125 ml buttermilk or Swedish filmjolk

Topping:
90 g melted butter
50 ml (0.2 cups) homemade vanilla sugar (or regular sugar + 2 tsp commercial vanilla sugar)
200 ml (0.8 cups) rolled oats
1 tsp cardamom
1 tsp cinnamon

Beat eggs and sugar until fluffy. Stir in melted butter, buttermilk or filmjolk, flour and baking powder. Divide among muffin cups.

Mix all the ingredients for the topping, and add a good dollop to each muffin.

Bake at 200°C for 10-12 minutes. Watch them closely so the topping doesn't burn!

Recipe in Swedish:
Muffins med krispig havretopping