Wednesday, February 9, 2011

Oatmeal Muffins

Muffins are such a great treat.  They are yummy, great for breakfast or a quick snack and super easy to make (most of the time).  These are my go to oatmeal muffins, from Jean Childress' Country Kitchen Muffin Cookbook.  They are great as is, but this time around, I stuck a little strawberry jam in the middle (like the Strawberry Sour Cream Muffins) for a little extra flavor.  It eliminates the need to put butter on them.  You could also add chopped or dried fruit to the batter for another level of flavor and texture.

Oatmeal Muffins


1 1/2 cups rolled oats
1/2 cup brown sugar
1 cup buttermilk
1 egg
1/4 cup vegetable oil
1 cup flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
fruit jam, jelly, or preserves of your choice (optional)

Combine rolled oats, brown sugar, buttermilk, egg and oil.  If you don't have buttermilk, measure 1 cup of milk and add 1 Tablespoon of vinegar.  You'll get the consistency you need, but not the same tangy flavor.  I don't think I've ever used actual buttermilk, so I don't know that I can compare.  But I always use milk and vinegar.

Sift together flour, baking powder, baking soda, salt and cinnamon. 

Add to wet ingredients and mix lightly.

Scoop the batter evenly among a 12 cup muffin pan.  Or, you can divide half the batter among a greased 12 cup muffin tin.  I used a medium cookie scoop, putting about one scoop of batter into each muffin cup. 

Drop 1/2 to 1 teaspoon of jam into each muffin cup.

Top with remaining batter (another medium cookie scoopful).  Bake at 400 degrees F for 25 minutes.

Muffins are done with a toothpick inserted in center comes out clean or they are firm, but spring back when touched and are gently browned.

Allow to cool for a few minutes in muffin tin (this give you crunchy edges), then remove to cooling racks.  Serve immediately or store in an airtight container for up to a week or freeze.

Makes 12 muffins.

Happy Baking,
The Cookie Princess

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