Oatmeal Muffins

These buttermilk muffins have a rich and delicate taste and can be frozen for 3 months.
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These buttermilk muffins have a rich and delicate taste like all pastries that contain buttermilk. Buttermilk  is one of my favorite ingredients for making pastries and creamy salad dressings. I like to freeze buttermilk leftover which gives good results in baking even if it changes texture when frozen.

To substitute buttermilk:

You can replace it with 1 cup of milk to which you add 1 tsp. lemon juice or vinegar and let stand 15 minutes before proceeding to the recipe.

 

The muffins can be frozen for 3 months

Yields: 10 muffins

Prep Time15 minsCook Time20 minsTotal Time35 mins

 1 cup (90 g) quick cooking oatmeal
 1 cup buttermilk
 1/2 cup (100 g) dark brown sugar ( preferably)
 1/2 cup vegetable oil
 1 large egg
 1 cup (125 g) all-purpose flour
 1 tsp baking powder
 1/2 tsp baking soda
 1/2 tsp salt

1

In a large mixing bowl, blend oatmeal and buttermilk and let stand 30 Minutes.

2

Set the oven rack in the center of the oven. Preheat the oven to 400 ° F.

3

Add brown sugar and egg to oatmeal mixture and beat vigorously until well blended.

4

In another bowl, mix flour, baking powder, baking soda and salt and add to oatmeal mixture. Beat until homogeneous not more.

5

With an ice cream scoop, divide the batter among the muffin cups. Bake 20 Minutes until a toothpick inserted in the center of a muffin comes out clean. Cool 3 minutes before removing from pan and let cool on a rack.

Ingredients

 1 cup (90 g) quick cooking oatmeal
 1 cup buttermilk
 1/2 cup (100 g) dark brown sugar ( preferably)
 1/2 cup vegetable oil
 1 large egg
 1 cup (125 g) all-purpose flour
 1 tsp baking powder
 1/2 tsp baking soda
 1/2 tsp salt

Directions

1

In a large mixing bowl, blend oatmeal and buttermilk and let stand 30 Minutes.

2

Set the oven rack in the center of the oven. Preheat the oven to 400 ° F.

3

Add brown sugar and egg to oatmeal mixture and beat vigorously until well blended.

4

In another bowl, mix flour, baking powder, baking soda and salt and add to oatmeal mixture. Beat until homogeneous not more.

5

With an ice cream scoop, divide the batter among the muffin cups. Bake 20 Minutes until a toothpick inserted in the center of a muffin comes out clean. Cool 3 minutes before removing from pan and let cool on a rack.

Oatmeal Muffins

 

 

 

 

Hi, I'm Micheline

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