I've also occasionally used one pack of individual instant oats (any flavour) when I've been out of regular oats. I use whole wheat pastry flour but you can use all-purpose flour though it might make a slightly more dense final product (not that there is anything wrong with that).
Makes 12 muffins.
Ingredients3/4 cup quick or instant oats
1/2 cup honey
1/4 cup brown sugar or turbinado sugar
1/3 cup vegetable oil
1 tsp vanilla
1-1/4 cups whole wheat pastry flour (all purpose can be substituted)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup plain yogourt
1 tsp cinnamon
1 tsp cardamom
1/2 cup mini chocolate chips (optional)
InstructionsPreheat oven to 350 degrees F.
On medium low heat combine honey, oats, cinnamon, cardamom and vanillla. Heat until honey is warm. Remove from heat.
In large mixing bowl beat together sugar, eggs and oil on medium high speed for 3 minutes.
In small bowl whisk together flour, baking soda, baking powder and salt.
Add half the flour mixture to the egg bowl and stir on low speed until just combined. Add the yogourt and mix again. Add the oat mixture and stir. Add the last of the flour and chips. Stir just until combined.
Evenly divide amongst muffins tins and bake for 15-17 minutes until golden and tooth pick test comes out clean.
Cool for ten minutes in tins and then remove muffins from tin and cool completely on wire rack.