Buttermilk Oatmeal Muffins Recipes

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OATMEAL MUFFINS

A moist, very tender muffin that we all enjoy. I eat mine plain but they are also good with butter or jam. It is surprising how tasty they are without any spices, flavorings or zest but the buttermilk and oats really give this muffin its flavor. Please note that the oats need to soak for 1 hour before preparing the muffins so I've included that in the prep time.

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 1h33m

Yield 12 muffins

Number Of Ingredients 9



Oatmeal Muffins image

Steps:

  • Soak oatmeal in buttermilk 1 hour; add egg and beat well.
  • Add sugar and mix.
  • Add cooled shortening.
  • Add flour sifted with salt, baking powder and soda.
  • Bake in greased muffin pans in hot oven (400 degrees) 15 to 20 minutes.

Nutrition Facts : Calories 188.2, Fat 9.7, SaturatedFat 2.5, Cholesterol 16.3, Sodium 210.1, Carbohydrate 22.6, Fiber 1, Sugar 10, Protein 3.2

1 cup quick-cooking oats (I use old fashion oats)
1 cup buttermilk ((or sour milk)
1 egg
1/2 cup brown sugar
1/2 cup shortening, melted ((do not use oil)
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

BUTTERMILK OATMEAL MUFFINS

These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin

Provided by Taste of Home

Time 30m

Yield about 8 muffins.

Number Of Ingredients 9



Buttermilk Oatmeal Muffins image

Steps:

  • In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

1 cup quick-cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

BUTTERMILK-OATMEAL-RAISIN MUFFINS

This low-sugar, flavorful muffin recipe is from my friend Lee in Vermont. Start the muffin preparation the night before you plan to bake them.

Provided by GVIGUE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 8h40m

Yield 12

Number Of Ingredients 12



Buttermilk-Oatmeal-Raisin Muffins image

Steps:

  • Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
  • Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
  • Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
  • Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
  • Divide batter evenly into the prepared muffin tin.
  • Bake in the preheated oven until set and golden brown, 22 to 28 minutes.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 24.6 g, Cholesterol 29.9 mg, Fat 6.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 208.2 mg, Sugar 10.6 g

1 cup buttermilk
1 cup rolled oats
½ cup raisins
1 cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons wheat germ
⅓ cup butter
¼ cup packed light brown sugar
1 tablespoon honey
1 egg

OATMEAL MUFFINS

The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.

Provided by Beth McCasland

Categories     Bread     Milk/Cream     Breakfast     Brunch     Bake     Kid-Friendly     Back to School     Currant     Oat     Healthy     Gourmet     Arizona     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 muffins

Number Of Ingredients 10



Oatmeal Muffins image

Steps:

  • 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.

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

BUTTERMILK OATMEAL MUFFINS

Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.

Provided by LaurasFaves

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10



Buttermilk Oatmeal Muffins image

Steps:

  • Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
  • Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 146.8 calories, Carbohydrate 22.7 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 247.7 mg, Sugar 10 g

2 cups quick-cooking oats
2 cups buttermilk
2 eggs, beaten
1 cup packed brown sugar
½ cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

OATMEAL MUFFINS

Categories     Egg     Breakfast     Brunch     Bake     Christmas     Low Cal     High Fiber     Blueberry     Oat     Shower     Healthy     Buttermilk     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 large or 18 standard

Number Of Ingredients 18



Oatmeal Muffins image

Steps:

  • Preheat oven to 375°F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray. Whisk oats and next 9 ingredients in large bowl. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Fold in blueberries. Divide batter among prepared muffin cups.
  • Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.

Nonstick vegetable oil spray
2 1/3 cups quick-cooking oats
1 cup whole wheat flour
1/2 cup chopped pecans (about 2 ounces)
1/2 cup (packed) dark brown sugar
1/2 cup sugar
2 tablespoons natural oat bran
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/3 cup boiling water
1 1/2 cups fresh or frozen wild blueberries
Ingredient Info: Natural oat bran can be found at many supermarkets and at natural foods stores.

STRAWBERRY BUTTERMILK OATMEAL MUFFINS

Make and share this Strawberry Buttermilk Oatmeal Muffins recipe from Food.com.

Provided by annh53182

Categories     Quick Breads

Time 19m

Yield 12 Muffins

Number Of Ingredients 12



Strawberry Buttermilk Oatmeal Muffins image

Steps:

  • Combine oatmeal and buttermilk in mixing bowl. Cover and refrigerate for one hour.
  • Preheat oven to 400 degrees. Remove oatmeal/buttermilk mixture from refrigerator, and line a standard muffin tin with aluminum muffin liners.
  • Combine flour, baking powder, cinnamon, and salt in separate bowl. Whisk together until light in texture.
  • Add egg to the oatmeal and buttermilk mixture and whip together until batter develops some volume. Stir in the vanilla, oil and sugar. Add the flour mixture, and fold in until just incorporated. Fold in the strawberries.
  • Divide the batter evenly among the 12 muffin tins. Top with a sprinkle of oatmeal and bake in the oven for approximately 17-19 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool 10 minutes before serving.

1 cup oatmeal
1 cup buttermilk
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1 tablespoon baking powder
1/3 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup strawberry, finely chopped
1/4 cup vegetable oil
2 tablespoons oatmeal, to sprinkle over the top

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