Recipe by Olha
This begins by soaking a cup of oatmeal in a cup of buttermilk for one hour or more or overnight, and ends later with a dozen lovely light brown muffins coming out of the oven. Oatmeal gives the muffins a softness and a distinctive texture. The brown sugar is added last and is not completely broken up in the batter so that small pools of brown sweetness are left for you to find. Very nice muffins. My son suggested I use a streusel topping next time.
Top Review by juliadjulie
These are one of my favorite muffins. I've been making them for many years, and usually add 1/3 to 1/2 cup mini chocolate chips and 1 tsp. vanilla extract. Sometimes I'll substitute 1/4 cup of the white flour with whole wheat with lovely results, too. Moist and tender and especially delicious while still very warm.
- 1 cup rolled oats
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1⁄2 cup melted shortening or 1⁄2 cup salad oil
- 1 egg, room temperature and beaten
- 1⁄2 cup brown sugar, firmly packed
Directions See How It's Made
- Muffin tins, greased--about 12 medium cups.
- Preheat oven to 350 F.
- In a large bowl combine rolled oats and buttermilk.
- Allow the oats to soak for 30 minutes or longer.
- (Sometimes I will let them go overnight.) On a length of wax paper sift the flour, salt, baking soda and baking powder.
- Stir the shortening and beaten egg into the oatmeal mixture.
- Blend in dry ingredients and mix only long enough to moisten.
- Drop in brown sugar.
- Stir but don't beat.
- Ideally, the brown sugar should remain suspended in the batter in small pea-size chunks.
- Spoon batter into the muffin tins.
- Bake in the oven until brown.
- Remove muffins from the oven.
- Gently loosen with knife around muffin and turn from muffin tins and serve while they are hot.
- They taste good cold.
- The Complete Book Of Bread.