Oatmeal Muffins II Recipe

Name: Oatmeal Muffins II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quick-cooking oats; 1 cup buttermilk or 1 cup sour milk; 1 cup unbleached flour, Sifted; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ⅓ cup butter or ⅓ cup regular margarine; ½ cup brown sugar, Packed; 1 large egg; 14-½ teaspoon cinnamon (optional) or 14-½ teaspoon orange zest (optional)

Servings: persons

1
Combine oats and butter/sour milk in small bowl.
2
Mix well and let stand 1 hour.
3
Sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside.
4
Cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed.
5
Add egg; beat until light and fluffy.
6
Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition.
7
Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full.
8
Bake in 400 degree F. oven 20 minutes or until golden brown.
9
Serve hot with homemade jam or preserves.

1745

kcal

Calories

Fat

350

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup quick-cooking oats, 1 cup buttermilk or 1 cup sour milk, 1 cup unbleached flour, Sifted, 1 teaspoon baking powder, and more.

Yes, Oatmeal Muffins II 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.

That's it — enjoy your meal!

Oatmeal Muffins II

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions