Tuesday, January 31, 2012

Oatmeal Muffins

These are some really hearty muffins that my mom used to make for us as kids.  Now that I'm a little older I like to make them a little "healthier," so I substitute the buttermilk for a lower fat milk and use a mixture of wheat or oat flour with my regular unbleached all-purpose flour.  I like them best when they are warm so I will eat one right away with a pat of "I Can't Believe it's Not Butter."  The freeze really well so you can make up a batch and take single ones out as you want them.


1 1/3 cup old fashioned rolled oats
1 1/3 cup buttermilk
1 1/3 cup sifted flower
1/2 cup sugar
2 Tbsp oil
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 whole egg


Combine rolled oats with buttermilk.  Let stand 15 minutes.

Sift flour, sugar, baking soda, baking powder, and salt together into a large mixing bowl.

Make a well in the center of dry ingredients.

Combine egg and oil with oat/milk mixture.

All all at once to dry ingredients, stirring until barely moistened.  

Fill lightly oil muffin tins 2/3 full.  Bake in preheated oven at 400 F for 17-20 minutes.

Makes 12 muffins...

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