Cookbook:Oatmeal Muffins
Oatmeal Muffins | |
---|---|
Category | Breakfast recipes |
Servings | 12 |
Time | 20–25 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Bread |Breakfast
A delicious muffin recipe that makes an excellent breakfast.
Ingredients
edit- 1 cup (240 ml) rolled oats
- 1 cup (240 ml) cultured buttermilk
- 1 egg
- ¼ cup (60 ml) margarine
- 1 cup (240 ml) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (180 ml) brown sugar
- ¼ cup (60 ml) coconut
Procedure
edit- Stir rolled oats and buttermilk together in a mixing bowl.
- Combine flour, coconut, brown sugar, baking powder, baking soda, and salt in another mixing bowl. Stir together to mix. Make a well in the center.
- Add egg and margarine to oat mixture. Mix well.
- Pour all at once into flour mixture. Stir just to moisten.
- Fill muffin cups ¾ full.
- Bake at 400°F (200°C) for 15–20 minutes.
Notes, tips, and variations
edit- Oatmeal raisin muffins: Add ½ cup (120 ml) raisins.
- Blueberry oat muffins: Omit coconut and fold in 1 cup (240 ml) frozen blueberries before filling muffin cups.