Topic: Crickl's Recipes
Someone shared this recipe for oatmeal muffins on a forum I go to. All the ladies there were raving about it and telling what changes they made to it to make it more healthy. So I had to try it and it's good!
Using old fashioned oats adds the best health benefit. Soaking them in buttermilk cuts down on digestive problems and adds good enzymes to your tummy! Next time I'll try making it with canola oil instead of butter (or maybe use half applesauce and half the oil) and use 1/2 whole wheat flour and 1/2 white. I also added a smidge of vanilla and some cinnamon to mine because I didn't have any fruit that sounded good to put in.
OATMEAL MUFFINS
1 cup old-fashioned rolled oats
1 cup buttermilk
1 large egg, beaten lightly
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dried currants (or use shredded apple, peach, dried cranberries or mashed bananas)
In a large bowl, combine oats and buttermilk and let stand 1 hour.
Preheat oven to 400?F. and butter twelve 1/2-cup muffin tins.
Add egg, sugar and butter to oat mixture, stirring until just combined.
Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
Makes 12 muffins
