Buttermilk Oatmeal Raisin Muffins Recipes

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OATMEAL-RAISIN MUFFINS



Oatmeal-Raisin Muffins image

From the Cafe Beaujolais in northern California, a wonderful and different muffin recipe. From "Morning Food" by Margaret S. Fox and John Bear.

Provided by Miss Annie

Categories     Quick Breads

Time 1h

Yield 12 Muffins

Number Of Ingredients 11

1 cup rolled oats
1 cup buttermilk
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
2 eggs, beaten lightly
1/3 cup packed light brown sugar
6 tablespoons melted butter
1/3 cup raisins

Steps:

  • Combine the oats and buttermilk and let stand 30 minutes.
  • Sift together the flour, baking powder, salt, baking soda and cinnamon.
  • Stir the eggs into the buttermilk mixture, then add sugar, butter, and flour mixture.
  • Stir until just combined.
  • The batter will be lumpy.
  • Fold in the raisins.
  • Spoon into a muffin tin about 2/3 full.
  • Bake at 400º F for 15 to 20 minutes.

Nutrition Facts : Calories 160.6, Fat 7.3, SaturatedFat 4.1, Cholesterol 47.1, Sodium 228.9, Carbohydrate 20.9, Fiber 1.1, Sugar 9.4, Protein 3.6

BUTTERMILK OATMEAL MUFFINS



Buttermilk Oatmeal Muffins image

These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin

Provided by Taste of Home

Time 30m

Yield about 8 muffins.

Number Of Ingredients 9

1 cup quick-cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

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.

Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

BUTTERMILK-OATMEAL-RAISIN MUFFINS



Buttermilk-Oatmeal-Raisin Muffins image

This low-sugar, flavorful muffin recipe is from my friend Lee in Vermont. Start the muffin preparation the night before you plan to bake them.

Provided by GVIGUE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 8h40m

Yield 12

Number Of Ingredients 12

1 cup buttermilk
1 cup rolled oats
½ cup raisins
1 cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons wheat germ
⅓ cup butter
¼ cup packed light brown sugar
1 tablespoon honey
1 egg

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.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 24.6 g, Cholesterol 29.9 mg, Fat 6.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 208.2 mg, Sugar 10.6 g

BUTTERMILK OATMEAL MUFFINS



Buttermilk Oatmeal Muffins image

Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.

Provided by LaurasFaves

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10

2 cups quick-cooking oats
2 cups buttermilk
2 eggs, beaten
1 cup packed brown sugar
½ cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

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.

Nutrition Facts : Calories 146.8 calories, Carbohydrate 22.7 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 247.7 mg, Sugar 10 g

STEEL-CUT OATMEAL AND BLUEBERRY MUFFINS



Steel-Cut Oatmeal and Blueberry Muffins image

If you're investing time in making steel-cut oatmeal for breakfast, you might as well make a little extra and try these healthy muffins with what's left over. Most muffins sold in bakeries are just cupcakes in disguise, but these are moist, nourishing and a healthy source of whole grains. Even if you don't think of yourself as a baker, these are easy and come together quickly - a second day breakfast off the first day's work.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, quick, main course, side dish

Time 25m

Yield 12 muffins

Number Of Ingredients 12

1 1/2 cups whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/3 cups buttermilk
1/4 cup canola oil
1/4 cup maple syrup
1 teaspoon vanilla
1 cup cooked steel-cut oats
1 cup blueberries tossed with 1 teaspoon flour

Steps:

  • Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
  • Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
  • Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 229 milligrams, Sugar 7 grams, TransFat 0 grams

OATMEAL MUFFINS



Oatmeal Muffins image

The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.

Provided by Beth McCasland

Categories     Bread     Milk/Cream     Breakfast     Brunch     Bake     Kid-Friendly     Back to School     Currant     Oat     Healthy     Gourmet     Arizona     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 muffins

Number Of Ingredients 10

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

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.

OATMEAL RAISIN MUFFINS



Oatmeal Raisin Muffins image

Whenever I share these spiced muffins, they're snapped up in a hurry.-Clyde Blount, Pearl, Mississippi

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

1 cup quick-cooking oats
1-1/4 cups buttermilk
1 egg, lightly beaten
1/2 cup packed brown sugar
1/3 cup vegetable oil
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins

Steps:

  • In a small bowl, combine oats and buttermilk. In a small bowl, combine the egg, brown sugar and oil; stir in oat mixture. Combine the dry ingredients; stir into batter just until moistened. Fold in raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 274mg sodium, Carbohydrate 33g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

OATMEAL RAISIN MUFFINS



Oatmeal Raisin Muffins image

Make and share this Oatmeal Raisin Muffins recipe from Food.com.

Provided by Gail Blue Eyes

Categories     Quick Breads

Time 38m

Yield 12 muffins

Number Of Ingredients 12

1 cup quick-cooking oats
1 1/4 cups buttermilk
1 egg, lightly beaten
1/2 cup brown sugar, packed
1/3 cup vegetable oil
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins

Steps:

  • In a small bowl, combine oats and buttermilk.
  • In a small mixing bowl, combine the egg, brown sugar and oil; stir in oat mixture.
  • Combine the dry ingredients; stir into batter just until moistened.
  • Fold in raisins.
  • Fill greased or paper lined muffin cups three-fourths full.
  • Bake at 400 degrees for 15-18 minutes or until tests done.
  • Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 215.2, Fat 7.3, SaturatedFat 1.2, Cholesterol 18.6, Sodium 269.7, Carbohydrate 33.5, Fiber 1.4, Sugar 13.8, Protein 4.5

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