OATMEAL MUFFINS
1 egg
1 cup flour
1 cup buttermilk*
1 tsp baking powder
1/2 cup brown sugar
1/2 tsp baking soda
1/3 cup vegetable oil
1/2 tsp salt
1 cup oats
Pre-heat oven to 400° F. Grease or line muffin tins with cupcake liners.
Beat egg with fork. Stir in buttermilk, brown sugar and oil. Add oats and stir to combine.
Sift together flour, baking powder, baking soda and salt. Add to creamed mixture and stir just until flour disappears. Batter should be lumpy. Do not over stir.
Fill prepared muffin cups 2/3 full. Bake for 20 – 25 minutes or until light brown. Yield: 12 Muffins
*Alternative for fresh buttermilk
1. 1/4 C dry buttermilk powder plus 1 C water
2. Sour 1 C of milk by putting 1 Tbsp vinegar in a cup and adding milk to measure 1 C. Let stand 5 – 10 minutes.
You can store cooled muffins in the freezer. At serving time, wrap each muffin in a paper towel and microwave on defrost or 30% power for 60 – 90 seconds.
Fill prepared muffin cups 2/3 full. Bake for 20 – 25 minutes or until light brown. Yield: 12 Muffins
*Alternative for fresh buttermilk
1. 1/4 C dry buttermilk powder plus 1 C water
2. Sour 1 C of milk by putting 1 Tbsp vinegar in a cup and adding milk to measure 1 C. Let stand 5 – 10 minutes.
You can store cooled muffins in the freezer. At serving time, wrap each muffin in a paper towel and microwave on defrost or 30% power for 60 – 90 seconds.
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