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Oatmeal Muffins

Author: Beth McCasland: Flagstaff, Arizona

Published: February 1995, Gourmet

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Summary:

The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.


Yields: Makes 12 muffins   Change Amounts: Half | Original | Double Yields: Makes 12 muffins   Change Amounts: Half | Original | Double Yields: Makes 12 muffins   Change Amounts: Half | Original | Double

Ingredients:

1 cup old-fashioned rolled oats

1 cup buttermilk

1 large egg, beaten lightly

1/2 cup firmly packed light brown sugar

1 stick (1/2 cup) unsalted butter, melted and cooled

1 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup dried currants


Preparation:

Step 1:

In a large bowl, combine oats and buttermilk and let stand 1 hour.

Step 2:

Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.

Step 3:

Add egg, sugar and butter to oat mixture, stirring until just combined.

Step 4:

Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.

Step 5:

Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.



Comments & Reviews

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1. Madaketgal from said on September 05, 2010:


"Great recipe. As usual, I use just 2/3 the sugar and sometimes add cinnamon, or maple syrup for flavor. Oh, and I always make these with fresh blueberries, instead of currants. Delish,"


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2. A Cook from Seattle, WA said on August 15, 2010:


"Made these today with 3 changes - 1 t. cinnamon, plumped the currants, and a dollop of strawberry jam in the center of the muffin. Only tasted them warm - delicious!"


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3. eileen413 from Decatur, GA said on June 20, 2010:


"This is a really good muffin. Based on other reviewers' suggestions, I reduced the butter to 4 tbsp and cut the brown sugar in half. It was still pretty sweet, but reducing the butter may be why the muffin was a bit crumbly. The buttermilk soak changed the oatmeal's texture for the better. I will make this muffin again and again."


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4. elizaharris from Washington, DC said on June 19, 2010:


"I love this recipe and make them whenever I have guests in town. A few tips: Can substitute 1% milk for buttermilk and can soak for 15min. I used Wheat Flour (more healthy and can't taste the difference). Also added a little cinnamon and vanilla. Used half the butter recommended and was perfect. Also used blueberries (roll in flour so they don't explode prior to baking). Delicious! Will make again and again!"


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5. petitegourmand from CT said on May 23, 2010:


"I follow this recipe as written with the exception of baking at ~350 F, any higher is too hot in my oven. I also add blueberries. It is possible to substitute half the butter with applesauce as well. Delicious and hearty muffins!"


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6. A Cook from said on May 05, 2010:


"Great recipe. I follow the inital instructions except cut the butter to 1/4 cup, added a splash more milk as well. Was going to add vanilla and then forgot. Added chocolate chips instead of currents. Will make again, seems like a great base recipe to add any fruit into!"


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7. A Cook from San Jose, CA said on May 03, 2010:


"I make this all the time! Delicious in their simplicity. Little ones love them baked as mini-muffins and they are now a staple at my brunch table."


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8. epi_edy from New Jersey said on April 25, 2010:


"These muffins are so delicious! I added craisins and walnuts to half the batch and they were even more wonderful. They are moist and the slight texture and background of the oatmeal is nice. But beware for those who are watching their figure: They are high calorie. I did the math and they equal out to about 200 cal per muffin - without any added fruit or nuts."


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9. kelsapaige from said on March 31, 2010:


"I loved these muffins!! I used half whole wheat and half white flour, apple sauce instead of butter and honey instead of brown sugar. Typical 'healthy' substitutions. Delicious and so easy to make!!"


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10. A Cook from Unterfranken, Germany said on January 24, 2010:


"Delicious little muffins, I have made them many times and they are always very popular."


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