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The HBHW Recommends
Oatmeal Muffins
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- 1 cup dry oatmeal
- 1 cup sour milk or yogurt or buttermilk (powdered buttermilk is fine)
- 1 medium egg
- 1/2 cup brown or white sugar
- 1/3 cup oil
- 1-1/4 cups flour
- 1/2 teaspoon each baking soda & salt
- 1 teaspoon baking powder
In a large bowl combine the oatmeal and buttermilk or sour milk. If you have the chance, let it stand for a few minutes, for the oatmeal to absorb some of the buttermilk. Add the egg, sugar and oil. Beat very well with a wire whisk. Add the flour, baking soda, salt and baking powder. Mix again, until all of the dry particles are moistened. Do not over beat. It should only take about a 20 or 30 strokes by hand to mix it up enough. Spoon the batter into a dozen well oiled muffin cups. Bake at 400 degrees for about 20 minutes. Serve hot.
This recipe is one of the first I ever made on my own, while babysitting at a neighbors house. After I got home, I remembered it and wrote it down the next day. The original copy of this recipe survives, in my childish handwriting among my file of favorite recipes. If you like, you may add 1/2-cup of raisins or a cup of chopped apple to the batter, right after mixing in the flour. I really like it with the raisins, but the kids don’t, so I don’t add them as often as I’d like. This is a very good breakfast muffin and also nice in lunch boxes, especially with the apple added.
Ready to try something else from my bread recipe collection? Try my best cornbread recipe.
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5 Responses to “Oatmeal Muffins”
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August 8th, 2009 at 12:01 pm
This is a great recipe and since I found it about 2 years ago I have made these muffins at least twice a week to go in lunch boxes or to stop my boys eating entire loaves of bread at a time! Baking a double batch and freezing half of them makes them last longer as they can’t get to them all at once and they come round from freezing really well.
September 20th, 2009 at 10:57 am
I made these this morning for the first time. I opted to sour 2% milk with 1/2 tsp of white vinegar. I used brown instead of white sugar. Also, I happen to be out of vegetable oil (need to go shopping today) so I melted some butter used 1/3 cup of that. (Yes, it is very rich…It’s good, but I think I’d like it with the oil better.) Used chopped apples, also.
So yummy! Thanks for an excellent recipe!!
September 23rd, 2009 at 8:50 am
What a great recipe! I also soured 2% milk with vinegar but I used 1 TBSP. The brown sugar made them tasty and I used whole wheat flour instead of white, then tossed in chopped apples too. I will definitely be making these again, thanks for the recipe!!!
December 20th, 2009 at 11:45 am
I just made these this morning and I enjoyed them very much. I used the buttermilk and substituted 3/4 cup whole wheat and 1/2 cup white flour for the 1 1/4 cup white flour. I also added a tablespoon of cinnamon.
I’ve been trying out different oatmeal muffin recipes looking for something moist and not too crumbly. This recipe is the closest I’ve found to my requirements and I will definitely make these next time.
December 31st, 2009 at 1:39 pm
I just made these today. I added some raisins and 1 tsp. of cinnamon. They are great!