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Oatmeal Muffins II

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“This is an adopted recipe from the Great Adoption Feb 2005. I've finally tried it out on 15 Nov 2005. I have halved the salt as I found it a bit too saltish but other than that,and the optional ingredients, everything else is the same.”
READY IN:
1hr 20mins
SERVES:
6
YIELD:
12 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  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.

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