Buttermilk Oat Muffins Recipe – a delicious recipe with Whole wheat flour, Rolled oats, Baking pwdr, Baking soda, Salt, Egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
INTRO: Tender and just slightly sweet.
2
Serve with spicy or possibly chunky soups and stews.
3
VARIATION: Add in a few minced walnuts or possibly pecans.
4
OVEN 350F Degrees.
5
BIG: Combine first dry ingredients in a mixing bowl and stir together.
6
SMALL: In another bowl, beat together the remaining ingredients.
7
Slowly pour the wet ingredients into the dry and stir vigorously and quickly till well combined.
8
Divide the batter among 12 paper-lined (or possibly sprayed) muffin tins.
9
Bake 15 to 20 min, or possibly till the tops of the muffins are golden brown and a toothpick inserted into the center of one tests clean.
10
Cold on a rack, then store in an airtight container as soon as the muffins are at room temperature.
1032
kcal
Calories
66
g
Fat
94
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 c. Whole wheat flour, 3/4 c. Rolled oats, 1 1/2 tsp Baking pwdr, 1/2 tsp Baking soda, and more.
Yes, Buttermilk Oat Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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