I love muffins! I am also loving finding more uses for oatmeal, it's so healthy and tastes so good! Although I will admit that I don't like eating regular cooked oatmeal. This is a basic recipe for oatmeal muffins, you can add in whatever you want. My favorites are raspberry and chocolate and craisins and white chocolate. These are not overly sweet, you may want to add in a bit more sugar. Also, be prepared to let the oatmeal soak in the buttermilk for an hour. These were yummy and loved by my family!
One-Bowl Oatmeal Muffins
from Simple Bites
*Makes 12 medium muffins
1 cup buttermilk (substitution)
1 cup rolled oats (not quick oats)
1 large egg, at room temperature
¼ cup dark brown sugar
½ cup butter, melted and cooled slightly
1 cup plus 2 Tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon nutmeg, freshly ground
1/2 teaspoon cinnamon, freshly ground
add-ins of your choosing (my favorites are listed below)
My favorite add ins:1 cup Raspberries, fresh or frozen and ½ cup Dark Chocolate chunks or chips
¾ cup Dried Cranberries and ½ white chocolate
¾ cup White Chocolate, chopped or chips and 1 cup Blueberries, fresh or frozen
Combine milk, vinegar and oats in a large bowl and let stand one hour.
Preheat the oven to 375°F. Grease a twelve-cup muffin tin and line with cupcake papers.
Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.
Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, and spices. Gently fold into batter, taking care not to over mix.
Sprinkle add-in and flavorings of your choice and combine muffin batter gently.
Use a large ice cream scoop or 1/3 cup measuring cup to scoop batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 10-12 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit.
Remove from oven and cool in tins.