Oatmeal Buttermilk Muffins Food

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.

OATMEAL MUFFINS

Steps:

• Soak oatmeal in buttermilk 1 hour; add egg and beat well.
• Add sugar and mix.
• Add cooled shortening.
• Add flour sifted with salt, baking powder and soda.
• Bake in greased muffin pans in hot oven (400 degrees) 15 to 20 minutes.

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.

OATMEAL BUTTERMILK MUFFINS

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

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 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.

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.