Please welcome Garrett McCord as he shares his favorite oatmeal muffin recipe. ~Elise
When I was a kid my dad made my brothers and me breakfast every morning.
We often didn't get to see him much since he came home late at night, so mornings were always boy bonding times in our house (probably much to the relief of my mom who could sleep in and get ready for work without being bothered).
When it got cold out he would start making us piping hot bowls of oatmeal. He would throw in walnuts, raisins, and dates if we had them in the pantry.
Next, he would pour a bit of milk over it and complete the dish with a dusting of brown sugar and cinnamon that he kept pre-mixed in a can.
Now an adult, I still do the same preparation once the air begins to get brisk, and I start eating oatmeal every morning.
These days, though, I switch it up a bit. Usually, I go with pepitas and dried papaya. Other times hazelnuts, almonds, and dried pineapple.
However, sometimes I forego traditional oatmeal all together and prepare my dad's classic fruit-n-nut combo into oatmeal muffin form. A preparation that makes for a nice change every now and again.
These muffins are the perfect breakfast bread for any morning. They're best served right out of the oven when they're still hot and will melt and soak up any butter you spread on.
Oatmeal Muffins with Raisins, Dates, and Walnuts
Feel free to switch out the walnuts for pecans, the raisins for cranberries or candied ginger, and so on.
1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup finely chopped toasted walnuts
1/3 cup raisins
1/3 cup chopped dates
1 stick butter (1/2 cup), melted and cooled
1 cup buttermilk
1/2 teaspoon vanilla extract
1 large egg, beaten
Preheat the oven to 400°F :
Grease a twelve-slot muffin tin or line the slots with paper baking cups.
Mix the dry ingredients:
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.
Combine the wet ingredients with the dry:
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 the pan and bake:
Scoop into prepared muffin tray and bake at 400°F 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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||6%|
|Total Sugars 14g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|