You are here: Home / Recipes / Bread & Grain Recipes / Freezer Muffins / Moist Oatmeal Muffin

Moist Oatmeal Muffin

  • 1 C oats, quick cooking or instant
  • 1 C buttermilk
  • 1 egg or 2 egg whites
  • 1/2 C brown sugar, packed
  • 1/4 C canola oil
  • 1 C all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Pour the buttermilk in a large mixing bowl.
Add the oats and stir to be sure all the oats are moistened.
Allow the oats to soak in the buttermilk for 20 minutes.
After the oats have soaked add the eggs, sugar and oil.
In a separate bowl mix together the flour, baking powder, baking soda and salt.
Slowly add the dry mixture to the oats and stir just until moistened.
Preheat the oven to 400 degrees.
Grease a muffin tin with a non stick cooking spray.
Fill the cups 2/3 full of batter.
Bake 15 minutes or until a toothpick comes out clean.

If you like a moist muffin these will be sure to please.

You can easily make an extra batch of these muffins and then freeze them.

Here’s another muffin that freezes well – Cranberry Muffin Recipe.

From The Hillbilly Housewife: Freezer Cooking Made Simple
Are you still eating out, ordering pizza or stopping at the Drive-Thru window on your way home to get dinner? Let me show you how simple it is to put delicious, homecooked meals on the dinner table in less time than it takes you to order takeout. It's healthier and a lot less expensive and best of all, it won't take much time at all to prepare these homemade freezer meals.
Order your copy of Freezer Cooking Made Simple Today!
Filed Under: Freezer Muffins Tagged With: , , ,

Comments

  1. Nancy Beck says:
    July 16, 2009 at 1:04 pm

    Could I sub Oat Bran for the Oatmeal in this recipe and get the same results ?

    Reply
  2. Tina says:
    August 14, 2009 at 8:20 am

    How would this work with whole oats? I rarely buy quick oats because we don’t like to eat them and oats are a breakfast staple around here.

    Reply
    • jody says:
      August 24, 2011 at 11:26 am

      I made this recipe last night with whole oats and I thought the muffins were great!! Very moist. I don’t know what the original recipe tastes like with quick oats, but whole oats worked fine for me.

      Reply
    • Stephanie says:
      August 24, 2011 at 10:55 pm

      Hi Tina-

      I know it’s been awhile since you asked…. but when recipes call for “quick oats”, I just put regular rolled oats in the food processor for a couple of pulses. It breaks them up some, and they become “quick”. You can make your own oat flour this way too, just keep processing. :) Oats are the one grain that do not loose volume when ground, so 1 cup rolled oats will yield 1 cup quicks or 1 cup oat flour.

      Reply
  3. Lydia says:
    August 18, 2011 at 12:41 pm

    Could i substitute regular sugar for brown sugar? Im all out of brown sugar and havent made it to the store.

    Reply
    • The Hillbilly Housewife says:
      August 20, 2011 at 1:02 pm

      I believe you could use white sugar. Brown sugar is just white sugar with molasses added, so you should be okay. I substitute brown sugar for white sugar sometimes in recipes because I like the earthier flavor of the brown sugar, so I would imagine you could substitute the other way, too.

      Reply
  4. Angie says:
    September 6, 2011 at 11:16 am

    Could I use vegetable oil instead of Canola oil?

    Reply

Speak Your Mind

*