Buttermilk Oatmeal Muffins Recipes

BUTTERMILK OATMEAL MUFFINS

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

BUTTERMILK OATMEAL MUFFINS

Steps:

• Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
• Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

STRAWBERRY BUTTERMILK OATMEAL MUFFINS

Steps:

• Combine oatmeal and buttermilk in mixing bowl. Cover and refrigerate for one hour.
• Preheat oven to 400 degrees. Remove oatmeal/buttermilk mixture from refrigerator, and line a standard muffin tin with aluminum muffin liners.
• Combine flour, baking powder, cinnamon, and salt in separate bowl. Whisk together until light in texture.
• Add egg to the oatmeal and buttermilk mixture and whip together until batter develops some volume. Stir in the vanilla, oil and sugar. Add the flour mixture, and fold in until just incorporated. Fold in the strawberries.
• Divide the batter evenly among the 12 muffin tins. Top with a sprinkle of oatmeal and bake in the oven for approximately 17-19 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool 10 minutes before serving.

OATMEAL MUFFINS

Steps:

• Preheat oven to 375°F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray. Whisk oats and next 9 ingredients in large bowl. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Fold in blueberries. Divide batter among prepared muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.

BUTTERMILK-OATMEAL-RAISIN MUFFINS

Steps:

• Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
• Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
• Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
• Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
• Divide batter evenly into the prepared muffin tin.
• Bake in the preheated oven until set and golden brown, 22 to 28 minutes.

WHOLE WHEAT-OATMEAL AND BUTTERMILK BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Prepare muffin pans with foils, papers or grease and flour, whichever you prefer. Rinse fresh berries and set to drain.
• In a large mixing bowl, combine flour, oats, powder, soda and salt using a wire whisk or your (clean) fingers.
• In a smaller mixing bowl, beat the eggs, oil, sweetener and buttermilk together well.
• Pour the wet mixture onto the dry mixture, and add the berries. Gently fold the mixture together, being careful not to break the berries and to just wet all the dry ingredients.
• The batter should be fluffy. Fill the wells in the muffin pans very full. If you only do the typical 2/3rds full, you'll need another half muffin pan to accommodate all the batter.
• Bake about 20 minutes at 400 degrees. If using foils or papers, remove the muffins from the pan as soon as you can. We find if we don't, any berry juice that has seeped out and touches the pan becomes like glue when cool.

BUTTERMILK RHUBARB MUFFINS

Steps:

• In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

OATMEAL MUFFINS

Steps:

• 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.