Total Time
6hrs 40mins
Prep 20 mins
Cook 6 hrs 20 mins

From The Breakfast Book by Marion Cunningham, posted for ZWT III. These sound great, though you have to plan ahead. I plan to try these very soon.

Ingredients Nutrition


  1. Combine the buttermilk and the oats at least 6 hours (preferably overnight) before mixing and baking the muffins.
  2. Stir well, cover and let rest in the refrigerator.
  3. Preheat the oven to 400. Grease the muffin tins.
  4. Put the eggs in a mixing bowl and beat just till the yolks and whites are blended.
  5. Add the sugar and beat till smooth and well blended.
  6. Add the buttermilk-oatmeal mixture.
  7. Add the flour, baking soda, salt and oil.
  8. Beat till batter is well mixed.
  9. Fill the muffin tins 3/4 full of batter. They usually bake about 20 minutes, but start testing for doneness after 15 minutes.
  10. Either remove the muffins from the tins and cool on racks or serve hot from the pan.


Most Helpful

This is a delicious recipe. They taste great "as is", but I jazzed them up a bit by inserting a little apple butter filling, after they were baked. I'll definitely be making them again.

elairdnc March 03, 2012

I have made this for years!!! The whole family loves them. I found the recipe in my Fannie Farmer Cookbook, edited by Marion Cunningham. It makes between 12 - 18 muffins. The muffins are not too sweet, and they are delicious. I don't bake mine for more than 15 min. They get dry otherwise.

Scrivener1 July 30, 2009

These are so good, that between 4 of us we only have 6 of them left (and I made 18 of them today)! I did add 3/4 teaspoon of cinnamon and some craisins. Thanks for sharing a keeper:)

WiGal March 17, 2008

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