Prep 1 hr 15 mins
Cook 18 mins
A moist, very tender muffin that we all enjoy. I eat mine plain but they are also good with butter or jam. It is surprising how tasty they are without any spices, flavorings or zest but the buttermilk and oats really give this muffin its flavor. Please note that the oats need to soak for 1 hour before preparing the muffins so I've included that in the prep time.
- Soak oatmeal in buttermilk 1 hour; add egg and beat well.
- Add sugar and mix.
- Add cooled shortening.
- Add flour sifted with salt, baking powder and soda.
- Bake in greased muffin pans in hot oven (400 degrees) 15 to 20 minutes.
My family really enjoyed these! I used old fashioned oats and soaked them about 20min. I also added a dash of cinnamon and vanilla. I can see that these would be very versatile muffins. I can't wait to try them with a little carrot added.
These were very yummy. I did add a finely chopped apple, a tsp. of cinnamon and a tsp. of vanilla, because the addition of the apple, I got 15 muffins. I think I will also add some walnuts next time. Thanks Marg for sharing the recipe.
I made these and LOVE them! Finally a muffin that tastes somewhat healthy vs. a sugary treat. I love the texture (very moist) and that they are only slightly sweet. I didn't have buttermilk so looked up a substitute. I used 3/4c sour cream 1/4 cup milk blended. I also added chopped strawberries. I'm going to make a big batch and freeze as they are perfect for school day breakfast and lunches. This is also going to be my new zucchini bread/muffin recipe. I have been forever trying to duplicate my grandmother's zucchini bread texture and this is it!!!