1/6 Photos of Oatmeal muffins
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).
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- 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)
- 1Combine oats and buttermilk or sour milk in a bowl, mix and let stand 1 hour.
- 2Sift together flour, baking soda, baking powder and salt.
- 3Cream together butter and sugar with an electric mixer.
- 4Add the egg and beat until light and fluffy.
- 5Add to the flour mix and stir.
- 6Add the oat and sour milk mix and stir until just combined.
- 7Fill a greased muffin tin (mine is for 12 small muffins, 2 and 3/4 inches in diameter in the widest part).
- 8Top with a little cinnamon sugar if desired.
- 9Bake at 400o Farenheit for 20 minutes.
- 10The muffins are ready when a stick inside them comes out clean.
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Nutritional Facts for Oatmeal muffins
Serving Size: 1 (688 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 155.2
- Calories from Fat 56
- Total Fat 6.2 g
- Saturated Fat 3.5 g
- Cholesterol 29.8 mg
- Sodium 301.0 mg
- Total Carbohydrate 21.9 g
- Dietary Fiber 0.9 g
- Sugars 9.4 g
- Protein 3.2 g