Until Superman's work gets back to normal (keep your fingers crossed that it does, please!), I'll be making Friday Delight for Thursdays. (Confused? That means on Wednesday I'll be cooking for Superman to bring goodies to work for the team meeting on Thursdays, instead of cooking on Thursdays for the team meeting on Fridays. Got it? I know, it is confusing...)
Anyway, this week I made these Buttermilk Oatmeal Muffins and they turned out fabulously. I must confess that I made these a week or so ago and whined mightily to my friend Melissa about how they were confusing and didn't turn out well. Ooops. I guess if I'd read the instruction carefully, it would have all made sense. I found this recipe at And Then I do the Dishes, who adapted it from Sweet Savory Southern recipe. (Recipe sharing is so cool and I want to be sure to give credit where credit is due.)
These muffins are really a good breakfast muffin, especially if you leave off the chocolate chips. They have a hearty, robust flavor that would go well with a morning cup of coffee or that glass of juice before you head out the door.
Buttermilk Oatmeal Muffins
(by And then I do the dishes adapted from Sweet Savory Southern)
Makes 16 Muffins
1 1/2 cups quick-cooking oats
1 1/2 cups buttermilk (I use powdered buttermilk and just follow the directions on the package)
2 eggs, beaten
3/4 cup packed brown sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
2 tsp vanilla
1 1/2 cups all-purpose flour (I used 1 cup all-purpose and 1/2 cup whole wheat flours)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Handful of chocolate chips (optional)
Preheat oven to 400 F. Grease a muffin tin or line with paper muffin cups.
In a bowl, soak oats in buttermilk for 15 minutes. Add eggs, sugar, oil, applesauce and vanilla to the oatmeal. Stir well.
In separate bowl, combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened.
Fill prepared muffin tin three-fourths full. Sprinkle with chocolate chips, if using. Bake in preheated oven for 18-20 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack.
Simple, aren't they? (And they turn out really well when you follow the instructions!)