Recipe by Lorrie in Montreal
A muffin with old-fashioned appeal taken from The Gazette's Eater's Digest.
Top Review by invictus
Very very good. My son just loved them. I think soaking the rolled oats in buttermilk really brings something special to this recipe. I did soak for the entire time but as stated by another review the entire time may not be necessary. It appeared that all the milk was absorbed about 20 minutes into the soaking. I did not have any liners so I just sprayed the pans well and they all popped easily out without any sticking. I did get 12 decent regular sized muffins out of this batter.
- 236.59 ml rolled oats (not instant)
- 236.59 ml buttermilk
- 1 egg
- 118.29 ml brown sugar, packed
- 118.29 ml butter, melted and cooled
- 236.59 ml flour
- 2.46 ml salt
- 4.92 ml baking powder
- 2.46 ml baking soda
- 4.92 ml cinnamon
- 2.46 ml nutmeg
Directions See How It's Made
- In a large bowl, combine the oats and the buttermilk and let stand for one hour.
- Preheat your oven to 400 F and line a muffin tin with 10 paper muffin cups.
- Stir the egg and sugar into the oat mixture, followed by the butter.
- Pile all the remaining ingredients together atop the mixture, then stir them into the batter just until combined.
- Divide the batter evenly among the prepared muffin cups, then bake in the middle of your preheated oven for about 25 minutes or until the muffins are firm and golden brown.