Oatmeal Muffins – a delicious recipe with rolled oats, buttermilk, flour, salt, baking soda, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Muffin tins, greased--about 12 medium cups.
2
Preheat oven to 350 F.
3
In a large bowl combine rolled oats and buttermilk.
4
Allow the oats to soak for 30 minutes or longer.
5
(Sometimes I will let them go overnight.) On a length of wax paper sift the flour, salt, baking soda and baking powder.
6
Stir the shortening and beaten egg into the oatmeal mixture.
7
Blend in dry ingredients and mix only long enough to moisten.
8
Drop in brown sugar.
9
Stir but don't beat.
10
Ideally, the brown sugar should remain suspended in the batter in small pea-size chunks.
11
Spoon batter into the muffin tins.
12
Bake in the oven until brown.
13
Remove muffins from the oven.
14
Gently loosen with knife around muffin and turn from muffin tins and serve while they are hot.
15
They taste good cold.
16
The Complete Book Of Bread.
1011
kcal
Calories
80
g
Fat
66
g
Carbs
11
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.
How did you like this recipe?
Thank you — your rating has been saved!
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 cup rolled oats, 1 cup buttermilk, 1 cup all-purpose flour, 1/2 teaspoon salt, and more.
Yes, Oatmeal Muffins 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
