Oatmeal Muffins
Yield
5 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
oats, quick cooking
|
|
| 1 | cup |
buttermilk
or sour milk |
|
| 1 | cup |
unbleached all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ⅓ | cup |
butter
or margarine |
|
| ½ | cup |
brown sugar
packed |
*
|
| 1 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
oats, quick cooking
|
|
| 237 | ml |
buttermilk
or sour milk |
|
| 237 | ml |
unbleached all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 79 | ml |
butter
or margarine |
|
| 118 | ml |
brown sugar
packed |
*
|
| 1 | large |
eggs
|
|
Directions
Combine oats and butter/sour milk in small bowl.
Mix well and let stand 1 hour.
Sift together flour, baking powder, baking soda and salt; set aside.
Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed.
Add egg; beat until light and fluffy.
Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition.
Spoon batter into greased 2½-inch muffin-pan cups, filling 2/3rds full.
Bake in 400 degree F. oven 20 minutes or until golden brown.
Serve hot with homemade jam or preserves.
