Buttermilk Oatmeal Muffins Food

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

Ingredients

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

STRAWBERRY BUTTERMILK OATMEAL MUFFINS

Strawberry Buttermilk Oatmeal Muffins image

Make and share this Strawberry Buttermilk Oatmeal Muffins recipe from Food.com.

Provided by annh53182

Categories Quick Breads

Time 19m

Yield 12 Muffins

Number Of Ingredients 12

Ingredients

1 cup oatmeal
1 cup buttermilk
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1 tablespoon baking powder
1/3 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup strawberry, finely chopped
1/4 cup vegetable oil
2 tablespoons oatmeal, to sprinkle over the top

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.

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

Ingredients

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

OATMEAL BUTTERMILK MUFFINS

Oatmeal Buttermilk Muffins image

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

Provided by Dienia B.

Categories Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter
1/2 cup brown sugar
1 egg
1 cup quick-cooking oatmeal
1 cup buttermilk
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon (optional)

Steps:

cream butter and sugar.
add egg.
add oatmeal.
add buttermilk.
then add flour.
salt baking powder and baking soda.
mix well.
bake in greased muffin tin 350 for 20 to 25 minutes.

OATMEAL MUFFINS

Oatmeal Muffins image

Categories Egg Breakfast Brunch Bake Christmas Low Cal High Fiber Blueberry Oat Shower Healthy Buttermilk Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 large or 18 standard

Number Of Ingredients 18

Ingredients

Nonstick vegetable oil spray
2 1/3 cups quick-cooking oats
1 cup whole wheat flour
1/2 cup chopped pecans (about 2 ounces)
1/2 cup (packed) dark brown sugar
1/2 cup sugar
2 tablespoons natural oat bran
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/3 cup boiling water
1 1/2 cups fresh or frozen wild blueberries
Ingredient Info: Natural oat bran can be found at many supermarkets and at natural foods stores.

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.

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

Ingredients

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.

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