Sunday, December 12, 2010

Bowl of Oatmeal Muffins

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.


2 cups buttermilk
1 cup rolled oats
2 eggs
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.


  1. I always try and pack a bag full of small sandwiches and snacks to keep us out of fast food restaurants on our long drive home, and these look like just the ticket! 3/4 cup of sugar t'aint bad at all divided up into that whole batch - way better than processed gunk, going to check ingredients now, they look yummy!

  2. These sound really, really good! Tomorrow is butchering chicken day for me so I think I will make some this evening and then I will have a quick breakfast! Yum.

  3. Oh yum! I'm going to give these a try after I get over my stomach bug.

  4. Do you deliver?

    I happen to have some buttermilk on hand even!

  5. Oh these sound so good. I will try these for sure. Thanks for sharing the recipe.

  6. Erin - And they're not "messy" to eat in the car . . . well, unless you have to slather butter on them as I do!

    Alla - Hi, and welcome! Thanks for commenting. Hope you have a good weather day for your butchering. Let us know how it goes.

    Sparkless - Oh rats! You've got a bad tummy? Not good. So sorry to hear you're not feeling so perky. Get over it quickly!

    APG - Take that buttermilk and run with it!!

    Val - You're welcome! Hope they turn out for you.

  7. Yet ANOTHER reason for hubby to love you. I'm making these for sure! And for the record, three muffins is not a lot of muffins. SOME PEOPLE-um-eat FIVE muffins. Just saying...........
    (But we are going on a diet in Jan.!)

  8. These sound fantastic! I will definitely try them soon - and might even add a dollop of strawberry jam to the tin before I back them. For some reason it just seems like it would work well in these.

  9. Sue - Ha! About 15 minutes ago, we were talking about starting a new food regime the first of the year! Should we have a weigh-in?

    Jen - I'm really surprised these are appealing to so many. Lotsa folks do NOT like oatmeal. I once went to a quilt retreat (meals served a.m. and p.m.) and one morning it was a big pan of baked oatmeal with all the condiments. Geesh, I thought there was going to be a bloody revolt. Most people there were insulted that OATMEAL was offered!

  10. Sounds very good and hearty! I'll have to add them to the list!

  11. These remind me of baked oatmeal. A similar recipe but I think baked oatmeal has eggs. Then you bake in the shape of a muffin. Plop in a bowl warm and cover with milk. Very good.

  12. I do not like a bowl of oatmeal, nor am I crazy about baked oatmeal unless it has plenty of flavor enhancements like apples & cinnamon, but in muffins? A great way to eat it and not notice it, LOL!

    Do you think the dollop of jam would work?

  13. Mama Tea - Yeah! They are hearty. And substantial. And stick-to-your-ribs. (Wait a minute. Do my ribs need anything else stuck to them?)

    Jane - I never heard of baking oatmeal in muffin tins . . . but that would be perfect for individual servings in a bowl!

    Jen - Yes, I do think a dollop of jam would work. The batter is "substantial" enough to handle it. Let us know the outcome, eh?

  14. Oh, these sound yummy! I love the name. I'll be saving the recipe, and trying them soon. I love oatmeal for breakfast! In fact, sometimes I eat it for dinner. Thanks for sharing.

  15. Lori - We're fond of breakfast-type things for dinner, too. French toast, waffles, pancakes, even eggs and toast. Seems even more appropriate in the winter!