I love old cookbooks. Yes, many of the recipes are interesting. I mean there is nothing quite like the jello salads of the 1960’s and 70’s. But mixed in with some of those recipes are some great simple and basic recipes. Recipes that are time and budget friendly.
Today’s recipe is an example of that. This basic muffin recipe is based on a recipe I found in an old community type cookbook I picked up used a few months ago. I love this recipe because you can take the basic idea and add whatever you want to it.
You can add chocolate chips, raisins, other dried fruit, blueberries, etc. Add whatever you want to change it up. And because this muffin has oatmeal in it, it is a little heartier than a regular muffin and is perfect for breakfast.
Oatmeal Breakfast Muffins
Oatmeal breakfast muffins are a great make ahead breakfast for the week.
Ingredients
- 1 cup old fashioned oats ( use gluten free for gf version )
- 1 cup buttermilk
- 1 egg
- 1/2 cup brown sugar
- 1 cup flour ( for gluten free version use gluten free flour blend )
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup oil
- 1 cup chocolate chips, raisins, blueberries, etc.
Instructions
- Soak oatmeal in buttermilk for 1 hour.
- After oatmeal has soaked add egg and sugar. Stir to combine well.
- Add flour, salt, baking powder, and baking soda. Stir to combine well.
- Add oil and stir. Add in any fruit or chocolate chips and stir.
- Scoop into greased or lined muffin tins and bake at 400 for 15-17 minutes.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 270Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 16mgSodium: 231mgCarbohydrates: 33gFiber: 2gSugar: 19gProtein: 4g
Nutritional values are approximate and aren't always accurate.
WooHoo! A muffin without banana in it. My husband and kids don’t like banana anything. Do you know how hard it is to find “healthier” muffins without banana in them???
I think I might try pumpkin this fall and see how it goes over.
Anyway, enough of my rant 😛 Thanks for this muffin recipe.
Recipe sounds great. I never have buttermilk on hand. Isn’t there a way to add something (maybe ? vinegar ?) to milk to make buttermilk? Would it work in this recipe?
I have not tried it on this recipe, but yes I think the milk vinegar trick would work for this. I hope you enjoy them.
Thanks for the great recipe! I was just scouring my computer for muffin recipes I’ve saved today as I’ve decided to make them more often to keep my hungry brood from starving before dinner! lol
I’ve done the vinegar or lemon juice in milk all the time since I never buy buttermilk and it works great.
My question is that my family won’t eat old fashioned oats so I always buy quick oats (not instant!) Would I not soak them as long or at all?
Thanks so much!
I sure enjoy your site!
Chris
I think the quick oats should work fine. I think you could probably shorten the soak time, but I would still soak them some. The texture might be a little different but I think it would still work.
Thank you so much!! I can’t wait to try them. 🙂
Are those the USA pans? If so how do you like them?
I love them and after having so many people comment on what pans I use I have a post planned for next week about them. I will share some of the reasons I love them and what ones I have.
Great I can’t wait to read it! I love it when the bloggers I follow also share the tips and tools that help make their kitchen life easier. 🙂
Yum
I love the USA pans. Well worth the money.
These are amazing! My 4 year old loves them. We added in a 1/3 cup of Flaxseed and their just delicious. Kudos to you were definitely making these again