Oatmeal Muffins

These not-so-sweet muffins are a great brunch addition and can be spruced up to fit the occasion. Feel free to swap the raisins for dried cranberry, as I did in this rendition. Additional spices could be added such as pumpkin pie spice, cinnamon or cardamom. Remember to soak your oats the night before and the recipe will come together quickly in the morning. Lacking buttermilk? Mix plain full-fat yogurt with some milk to achieve the same consistency.


Oatmeal Muffins
Mades 12-14 regular muffins

1 cup thick rolled oats
2 cups buttermilk
1/2 cup brown sugar
4 Tblsp butter, melted
1 large egg
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cups flour (use Cup4cup for a gluten-free version)
1 cup raisins (optional)

In a small bowl combine oats and buttermilk. Cover and refrigerate overnight.

Preheat oven to 425 degrees. Spray a dozen muffin tins with baking spray, or use parchment paper muffin cups.

In a large bowl whisk together the sugar, butter, egg. Add the baking powder, baking soda and salt being sure to break up any lumps. Add the oat mixture and mix well. Add the flour and raisins and stir until well combined.

Scoop the batter into the muffin tins, filling them 75% full. Bake for 20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. Let cool in the tins for 5 minutes, then remove to a rack for cooling. These muffins freeze well.