Recipe by teresaspindel
These muffins have an excellent taste and texture. They are wonderfully moist and soft inside. They are perfect for breakfast: a couple of them keeps me going the whole morning. They can be frozen and come out of the freezer just as fresh as from the oven. I found this recipe in Internet several months ago and I made little changes on it until I got the perfect muffins for me. I hope you will enjoy them as well! In the preparation time I don't include the time while the oats and the sour milk are standing in the bowl (1 hour).
Top Review by Ms. B
These Oatmeal Muffins are good, the texture of mine were really light and easily crumbled. I made 12 muffins from the recipe, topping 6 with cinnamon, sugar, and oatmeal; and the other 6 with a strudel topping. I added raisins soaking them with the oatmeal and milk to plump them up a bit. All in all a good recipe.
- 1 cup rolled oats
- 1 cup flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄3 cup butter, softened
- 1 egg
- 1 cup buttermilk or 1 cup sour milk (1 cup slightly warm milk with 1 tablespoon vinegar)
- 3⁄4-1 teaspoon salt
- 1⁄2 cup white sugar or 1⁄2 cup brown sugar (little bit less if the muffins are going to be topped with cinnamon sugar)
- cinnamon sugar, as topping (optional)
Directions See How It's Made
- Combine oats and buttermilk or sour milk in a bowl, mix and let stand 1 hour.
- Sift together flour, baking soda, baking powder and salt.
- Cream together butter and sugar with an electric mixer.
- Add the egg and beat until light and fluffy.
- Add to the flour mix and stir.
- Add the oat and sour milk mix and stir until just combined.
- Fill a greased muffin tin (mine is for 12 small muffins, 2 and 3/4 inches in diameter in the widest part).
- Top with a little cinnamon sugar if desired.
- Bake at 400o Farenheit for 20 minutes.
- The muffins are ready when a stick inside them comes out clean.