Moist oatmeal muffins studded with fruit and nuts, and flavored with buttermilk and cinnamon.
Feel free to switch out the walnuts for pecans, the raisins for cranberries or candied ginger, and so on.
- 1 cup of rolled oats
- 1 cup of all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon of salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon of cinnamon
- 1/4 cup of finely chopped walnuts, toasted
- 1/3 cup of raisins
- 1/3 cup of chopped dates
- 1 stick of butter (1/2 cup), melted and cooled
- 1 cup of buttermilk
- 1/2 teaspoon vanilla extract
- 1 large egg, beaten
1 Preheat the oven to 400°F and grease a twelve-slot muffin tin or line the slots with paper baking cups.
2 Mix together the rolled oats, flour, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, dates, and raisins. In a separate bowl mix together the buttermilk, egg, vanilla extract, and butter.
3 Pour the wet ingredients into the dry mixture and stir together. Be sure not to over-stir as that will cause the muffins to develop too many gluten bonds. It should be thick and gloppy. About 10 seconds of stirring should do; just enough to barely bring the ingredients together. Scoop into prepared muffin tray and bake for 20 minutes or until a toothpick comes out clean. Cool in the tray for a minute or two before transferring to a wire rack to cool completely.
Yield: Makes 12 muffins