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    You are in: Home / Recipes / Oatmeal Muffins II Recipe
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    Oatmeal Muffins II

    Oatmeal Muffins II. Photo by Kid-Kat

    1/1 Photo of Oatmeal Muffins II

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    1 hrs

    20 mins

    V'nut-Beyond Redemption's Note:

    This is an adopted recipe from the Great Adoption Feb 2005. I've finally tried it out on 15 Nov 2005. I have halved the salt as I found it a bit too saltish but other than that,and the optional ingredients, everything else is the same.

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    Ingredients:

    Serves: 6

    Yield:

    Muffins

    Units: US | Metric

    Directions:

    1. 1
      Combine oats and butter/sour milk in small bowl.
    2. 2
      Mix well and let stand 1 hour.
    3. 3
      Sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside.
    4. 4
      Cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed.
    5. 5
      Add egg; beat until light and fluffy.
    6. 6
      Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition.
    7. 7
      Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full.
    8. 8
      Bake in 400 degree F. oven 20 minutes or until golden brown.
    9. 9
      Serve hot with homemade jam or preserves.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on February 25, 2008

      55

      The recipe is very good as written, but I had to made some change. The first time time they didn't rise very high, so the second time I used 2tsp of baking powder along with the baking soda. Also swiched the butter for 1/4 c. of oil (I don't cream it, just mix the oil with the sugar). Much better the second time (and healthier!) :) I'm sure raisins will be awesome in it, but my sister is a raisin-hater...(what's wrong with her?) I have made some in greased tins and some with paper cups. Believe it or not, but the ones with paper rose much higher than the other in greased tins. This make 12 large muffins. P-S: I don't know if it is what Judy means, but buttermilk isn't butter at all!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2005

      45

      Excellent muffins! Just so easy to pop one into your mouth and keep on doing it absent-mindedly. A keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 19, 2005

      55

      These were very tasty muffins. I had never tried oatmeal muffins before, so this was a first and I was very pleased! Like Judy, I got a dozen muffins as well. I used my buttermilk substitute in place of the sour milk. My tops caved a bit... not sure why, but it didn't effect the taste of the muffin at all. I also added a dash of cinnamon.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Oatmeal Muffins II

    Serving Size: 1 (116 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 316.1
     
    Calories from Fat 112
    35%
    Total Fat 12.4 g
    19%
    Saturated Fat 7.1 g
    35%
    Cholesterol 63.9 mg
    21%
    Sodium 494.4 mg
    20%
    Total Carbohydrate 45.0 g
    15%
    Dietary Fiber 1.8 g
    7%
    Sugars 19.9 g
    79%
    Protein 6.8 g
    13%

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