Prep 30 mins
Cook 15 mins
Wonderful and simple muffin that you can add stuff too. It's not too sweet and it's easy to make. I got the basic recipe from Hillbilly Housewife and wanted to add it here to keep it in my recipe list here. I currently make these muffins one to two times a week. As mini muffins which my young kids love.
- 1 cup oatmeal
- 1 cup sour milk (or yogurt or buttermilk, powdered buttermilk is fine)
- 1 medium egg
- 1⁄2 cup brown sugar (white sugar is fine)
- 1⁄3 cup oil
- 1 1⁄4 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- In a large bowl combine the oatmeal and buttermilk or sour milk. If you have the chance, let it stand for a few minutes (I let it stand for at least 20 min cause then the oatmeal isn't too chewy), for the oatmeal to absorb some of the buttermilk. Add the egg, sugar and oil. Beat very well with a wire whisk. Add the flour, baking soda, salt and baking powder. Mix again, until all of the dry particles are moistened. Do not over beat. It should only take about a 20 or 30 strokes by hand to mix it up enough. Spoon the batter into a dozen well oiled muffin cups. Bake at 400 degrees for about 15-20 minutes. Serve hot.
- You can make sour milk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
- To make these orange cranberry muffins add 1/2 cup dried cranberries soaked in OJ (just enough to cover the cranberries) add both cranberries and juice into the mix above and bake as normal.
- You can add apples or raisins and even chocolate chips.
This a good base muffin for mixing in whatever extra ingredients you happen to have in the house. I put frozen sliced strawberries and white chocolate morsels in when I made them... quite tasty!... Only suggestion I would have is more leavening if you add any extra liquid (even from frozen fruits), as they seemed to come out more dense than I was expecting.