OATMEAL MUFFINS

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.

Banana Nut Muffins

Banana Nut Muffins

Whisk together thoroughly:
1 1/2 cups flour
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg

Stir in:
2/3 cup chopped pecans (or other nuts)

Whisk together in a large bowl:
1 egg
3/4 cup packed brown sugar
1 1/3 cups mashed ripe bananas (2 - 3)
6 Tbsp oil
1 tsp vanilla

Pre-heat oven to 375 deg.  Grease  a standard 12 muffin pan or line with paper cups.

Add the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened.  do not overmix.  The batter should not be smooth.  Divide the batter among the muffin cups.  Bake until an inserted toothpick comes out clean - about 18 minutes. Let cool for 2 - 3 minutes before removing from the  pan.