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.
4 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.