Oatmeal Muffins II

"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."
 
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photo by Kid-Kat photo by Kid-Kat
photo by Kid-Kat
Ready In:
1hr 20mins
Ingredients:
10
Yields:
12 Muffins
Serves:
6
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ingredients

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directions

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

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Reviews

  1. The recipe is very good as written, but I had to made some change. The first time time they didn't rise very high, so the second time I used 2tsp of baking powder along with the baking soda. Also swiched the butter for 1/4 c. of oil (I don't cream it, just mix the oil with the sugar). Much better the second time (and healthier!) :) I'm sure raisins will be awesome in it, but my sister is a raisin-hater...(what's wrong with her?) I have made some in greased tins and some with paper cups. Believe it or not, but the ones with paper rose much higher than the other in greased tins. This make 12 large muffins. P-S: I don't know if it is what Judy means, but buttermilk isn't butter at all!
     
  2. Excellent muffins! Just so easy to pop one into your mouth and keep on doing it absent-mindedly. A keeper!
     
  3. These were very tasty muffins. I had never tried oatmeal muffins before, so this was a first and I was very pleased! Like Judy, I got a dozen muffins as well. I used my buttermilk substitute in place of the sour milk. My tops caved a bit... not sure why, but it didn't effect the taste of the muffin at all. I also added a dash of cinnamon.
     
  4. These were very nice muffins. I used sour milk (would you really use 1 cup butter plus 1/3 cup more?) & added about a cup of craisins. The yield is off - I got 12 muffins, not 5.
     
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RECIPE SUBMITTED BY

Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been. I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking. I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are. http://www.recipezaar.com/members/home/123897/Backtattoos.jpg The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize. I love spicy food and the many different kinds of chilli dips different foods calls for!! Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too! In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means : (A) : Aromatherapy/Homeopathic/Less toxic I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste). If I had a month off, I'd be in Texas.
 
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