Life is consistent - I will burn the muffins.

Life is consistent. So many things about life are consistent. I will always throw away the wrapper on french fries or chicken nuggets, then dig through the trash to look back at cooking instructions, multiple times. I also will forget to buy cheese when we have tacos. And I also will burn muffins when I have more than 2 pans in the oven. Of 40 muffins - I salvaged 16.
I decided it was baking time for me and the kids - we were going to make oatmeal raisin cookies but we didn't have raisins. Andy went to buy some but the line was too long at Aldi - so instead - muffins. We started strong - no buttermilk... sigh... made something work with heavy whipping cream, milk, and lemon juice. Poured into the oats, then realized it needed to sit for an hour. Oh, there's that too... I almost always forget to read through the entire recipe before I begin so I get stung all.the.time with when things need to sit for a bit. Well, we got going after the stated time. Ok going good, going good! Got them in the oven.... ready to come out! ALL the muffins on the lower rack - burned. Grrr. No muffins for work - but I did have some for home. I guess it was a good thing I made a batch and a half, we were able to eat the half. These muffins are so worth it, warm with butter on them, fresh from the oven, cold from the container, eaten with a spoon, all ways except burnt. I will make these again and I won't burn them... maybe.

Oatmeal Spice Muffins
2 cups rolled oats, not quick oats
2 cups buttermilk
2 cups flour, all-purpose OR whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup packed brown sugar
2 eggs
1 cup (2 sticks) unsalted butter, melted & cooled
1 teaspoon pure vanilla extract
Optional:
1 cup chopped nuts, raisins, or chocolate chips

In a large bowl, stir together oats and buttermilk. Allow to sit at room temperature for 30 minutes to 1 hour.
Preheat oven to 400°F and line 24 muffin cups with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
After oats have finished soaking, stir brown sugar and eggs into the oatmeal/buttermilk mixture. Mix in melted butter and vanilla, and then blend in flour mixture and optional add-ins (if using) until just combined.
Evenly divide batter between prepared muffin cups. Bake for 20 to 25 muffins or until tops of muffins are golden brown and toothpick inserted into center of muffin comes out clean. Cool muffins in pan for a few minutes before turning out onto a cooling rack to finish cooling completely.