Muffins are a tasty way to say 'thank you'

I've been on a muffin kick lately, but since I end up giving away most of the muffins I make, it's a good thing.

Today it was muffins for my daughter's elementary schoolteachers in honor of Teacher Appreciation Week. Whoever came up with Teacher Appreciation Week certainly knew what they were doing, scheduling it for mid-May. Everyone needs a boost with the end of the school year so near and yet so far ...

OATMEAL MUFFINS

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[naviga:li]2 cups flour[/naviga:li]

[naviga:li]1/2 cup rolled oats[/naviga:li]

[naviga:li]1 tsp baking soda[/naviga:li]

[naviga:li]1 tsp baking powder[/naviga:li]

[naviga:li]1 tsp cinnamon[/naviga:li]

[naviga:li]1/2 tsp salt[/naviga:li]

[naviga:li]1/2 tsp nutmeg[/naviga:li]

[naviga:li]1/2 cup butter, softened[/naviga:li]

[naviga:li]1 cup sugar[/naviga:li]

[naviga:li]3 eggs[/naviga:li]

[naviga:li]3/4 cup milk[/naviga:li]

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Preheat oven to 375 degrees. Prepare muffin pans.

In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon, salt and nutmeg.

In a second bowl, combine the butter and sugar. Using an electric mixer, beat until fluffy. Add eggs, one at a time, until fully combined. Add milk, and beat for 30 seconds more.

Add flour mixture to liquid mixture. Combine with a spoon, not a mixer. Pour muffin mix into muffin pans, filling cups about 2/3 full. Bake for 15 to 20 minutes. Cool for 5 minutes and then transfer to a plate.