Upper Crust Bakery's Oatmeal Muffins
These delicious, moist yet nutritious muffins are packed with goodness. They are perfect for breakfast.
Yield
12 servingsPrep
15 minCook
25 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
rolled oats
old fashioned |
|
| 1 ⅓ | cups |
buttermilk
|
|
| 3 | large |
eggs
lightly beaten |
|
| ⅓ | cup |
brown sugar, light
|
*
|
| ⅓ | cup |
canola oil
|
|
| ⅔ | cup |
all-purpose flour
sifted |
|
| ⅔ | cup |
whole-wheat flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 ½ | teaspoons |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
rolled oats
old fashioned |
|
| 315 | ml |
buttermilk
|
|
| 3 | large |
eggs
lightly beaten |
|
| 79 | ml |
brown sugar, light
|
*
|
| 79 | ml |
canola oil
|
|
| 158 | ml |
all-purpose flour
sifted |
|
| 158 | ml |
whole-wheat flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 7.5 | ml |
baking powder
|
|
Directions
Preheat oven to 400℉ (200℃).
Lightly grease standard size muffin cups.
Place oats and buttermilk in a bowl and stir to combine.
Add beaten eggs to that mixture and mix well with a spoon.
Add brown sugar and oil to the mixture.
Stir well, making sure that clumps of sugar are dissolved.
In a separate bowl sift the dry ingredients together.
Turn the oatmeal mixture into the dry ingredients and stir only to dampen them.
Do not over mix.
Bake for 20 to 25 minutes or until a light to medium golden brown.
Turn baked muffins onto a wire rack and cool.
