Oatmeal Muffins

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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