Buttermilk Oatmeal Muffins

December 11, 2007

When it comes to breakfast, I’m a muffin kind of girl. I love just about all breakfast type foods, but muffins are at the top of my list of favorites. I decided today I wanted to bake some muffins to have for a quick breakfast this week. I knew I wanted to make something with oats, but wasn’t sure what kind I wanted to bake. I finally came across this recipe and decided to go with it. It turned out very good! Not too sweet and very moist. Perfect for a breakfast muffin. I think this will be a keeper for me as far as basic muffin recipes go. It’s a very versatile recipe. Other things I think would be good for add ins are chopped apples, cranberries, chopped pecans, bananas, or chocolate chips. I can’t wait to have one in the morning with my coffee!

Buttermilk Oatmeal Muffins

  • 1 cup quick-cooking oats
  • 1 cup buttermilk (I used 1 cup whole milk with 1 tsp lemon juice mixed in)
  • 1 egg, beaten
  • 1/2 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

* I also added 1 tsp vanilla and 1 tsp ground cinnamon.

In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil (and vanilla). Combine flour, baking powder, baking soda and sal, (and cinnamon); stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack.

Source: All Recipes

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3 Responses to “Buttermilk Oatmeal Muffins”

  1. Kayte Says:

    i’m a muffin lover too! these look awesome. i love the idea of adding in chopped fruit. i have some really ripe bananas. i think i’m going to make these tomorrow with bananas! i just happen to have all of the ingredients!

  2. Katie Says:

    These looks so moist and delicious!

  3. 2PLH589 Says:

    These are wonderfully moist! I added dried apricots and walnuts and loved them. Thank you for the great recipe! Rhonda


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