We had these muffins for our breakfast/brunch today. I haven't made them for a while, but was reminded this morning just how good they are.
First off, let me say that as I mixed up the milk/oatmeal mixture last night before bed, I planned on doing a post on them today. Then I thought, "Nah, these little guys are so 'blah' looking, no one will be tempted to make them." Well, they may lack pizzazz in the looks department, but they make up for it in wholesome, smack-your-lips flavor.
You might ask why there are only two lonely little muffins in the above picture? (Geesh, they really don't look like much, do they?) That's how many are left. No, no, no, the two of us did not consume 22 muffins this morning. The recipe only makes 16, and beyond that I divide it in half for us. (So yes, we both ate three, but hey, they were small! And sooo good. I can guarantee these two will not last the day.)
This recipe is adapted from a great cookbook, The Breakfast Book by Marion Cunningham. Eating these muffins is like consuming a bowl of hot, steamy oatmeal . . . only much better. They are moist, heavy and . . . and . . . and creamy. (Creamy? Can a muffin be creamy? That's what I think of when I bite into one of these. Slathered with butter, of course. The butter makes them PERFECT, but I did notice someone at the table this morning putting a bit of strawberry jam on his.)
I sprinkle cinnamon on the top before baking because I love cinnamon in my oatmeal. Like raisins in your oatmeal? Throw some raisins in the batter.
Okay, on with the recipe.
BOWL OF OATMEAL MUFFINS
2 cups buttermilk
1 cup rolled oats
3/4 cup dark brown sugar
1-2/3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons melted butter
(I seldom have buttermilk around when I need it so I frequently use plain yogurt with whole milk added to duplicate the consistency of buttermilk which is what I did with this batch. Worked great.
For the flour, I've used whole wheat, spelt, oat, or some unbleached white flour in combination with one of the aforementioned. All seem equally yummy in the end product.)
For this recipe there's a need to think ahead a little bit because you start the night before by mixing your buttermilk and oats together, covering and letting them take a snooze in the refrigerator over night.
In the morning, preheat oven to 400 degrees. Grease the muffin tins.
In medium mixing bowl, beat eggs slightly, then add the brown sugar and beat until well blended.
Add the buttermilk/oatmeal mixture, then the flour, baking soda, salt and melted butter. Beat until batter is well mixed.
Fill the muffin tins about three-quarters full. Bake for 15-20 minutes. Remove from pans and cool slightly on racks. Serve warm on a blustery, cold morning. Or any other time. Makes 16 muffins.