These muffins are great anytime--breakfast, lunch, or a snack. They bake up with a great texture, and the recipe works well in either a regular muffin tin or a mini (24 count) one.
Ingredients
1 cup dry oats (I've used rolled and quick 1-minute)
1 cup buttermilk*
1 large egg
2/3 cup brown sugar
1/3 cup oil
1 1/4 cups flour**
1 teaspoon cinnamon (optional)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
Directions
Preheat oven to 400 degrees.
In a medium bowl, combine the oats and buttermilk* and allow to sit at bottom of bowl while you add the egg, sugar and oil on top. Let stand.
Measure and sift the dry ingredients together in a separate bowl.
Now stir together the wet ingredients, then add the dry. Fold together until mixed, but don't overmix.
Spray muffin tin with cooking spray and fill tins level, then bake for 10-15 minutes until lightly browned. Cool muffins in tin on cooling rack for 3-5 minutes, then gently twist them. They should lift out. These are great served warm or room temperature. Eat plain, or with cream cheese or Nutella spread.
*Instead of buttermilk, you can use yogurt (plain or fruited), Greek yogurt (plain or fruited), sour cream, or milk with one teaspoon of lemon juice or white vinegar added to it. I've tried all of these with great results.
**I've used just all-purpose flour, half all-purpose and half wheat, and just Pamela's gluten-free baking mix, all with great results.
Add-ins:
Add a small, ripe banana (squished up) and 1/2 cup (or more!) of mini chocolate chips--I just did that this morning and they were great (that's the picture above).
Another great add-in is finely chopped or grated apple.
I have tried nuts, but the texture of them wasn't a big hit with my kids.
Hope you enjoy them!
