I love muffins of all varieties, and these Oatmeal Muffins are no exception. Their moist texture and delicious flavor more than make up for their rather pedestrian looks.
There’s a little planning involved in making this recipe because the oats need to soak in the buttermilk for an hour. Once the oats have had their buttermilk bath, the muffins come together in a flash. I used dried cranberries instead of currants, and added a teaspoon of vanilla and a dash or two of cinnamon to the batter. For a nice hint of orange, add a teaspoon or so of orange zest. Note that the recipe calls for old-fashioned rolled oats, not the quick-cooking variety.
Oats are a great source of soluble and insoluble fiber and a variety of nutrients (including vitamin E, zinc, selenium, copper, iron, manganese and magnesium). Enjoy!
– recipe from epicurious.com
Yield: Makes 12 muffins
1 cup old-fashioned rolled oats
1 cup buttermilk
1 large egg, beaten lightly
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dried currants
In a large bowl, combine oats and buttermilk and let stand 1 hour.
Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
Add egg, sugar and butter to oat mixture, stirring until just combined.
Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
Gourmet Magazine , February 1995
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