Traditions are so important in families. They tie memories together and create regularly and a sense of predictability. As any family our family traditions have developed over the years. On Easter we always have a breakfast of eggs and homemade, fresh out the the oven oatmeal muffins. But, these muffins have a slight twist. The eggs and the muffins are in one tidy package, baked together at the same time making a memorable portable breakfast to take out on a morning sunrise service or just enjoyed at home. Every year we color raw eggs and pop those in the muffins or mark some Easter message on the tops of the whole white eggs once they come out of the oven. Either way they make a pretty picture and we plan on taking them to church with us tomorrow for some friends. Enjoy!
Nestled Egg Muffins
2 1/2 cups whole wheat (or other) flour
2 c flaked oats
1/2 cup brown sugar (I use honey)
5 teaspoons baking powder
1 1/2 teaspoons salt
2 eggs (to go in the batter)
1 1/2 cups milk
3/4 cup oil coconut is best- but olive works well. (Other oils should never be heated)
1 cup raisins
18 small whole white eggs. I have used large eggs but if you can find medium or small eggs they work best depending on the size of your muffins tins.
In a large bowl, combine dry ingredients.
In a mixing bowl, beat 2 eggs well and blend in milk, oil, and raisins. Add to dry ingredients, stirring till just moistened.
Spoon into 18 greased muffin tins equally-(they should not be very full) Press 1 egg, colored or not, but still raw into each cup and let sit about half or 2/3 deep into the dough.
Bake at 400 degrees for 20 min or till done.
The eggs will probably be cooked to perfection, maybe better than you have ever done them on the stove top - not grey lined which seems to be the risk on the stove. Serve with butter and jam for the muffin and salt for the egg.