Oatmeal Muffins
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
53
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2.333333 cups
Oat (quick-cooking)1 cup
Whole Wheat Flour1 cup
Sugar2 tbsps
Wheat Germ2 tsps
Ground Cinnamon1.5 tsps
Baking Soda3 tsp
Salt1 cup
Buttermilk1 cup
Canola Oil1 large
Egg1 tsp
Vanilla Extract1 cup
Water (boiling)1.5 cups
Blueberry (fresh or frozen wild)Directions:
1
Preheat oven to 375°F
2
Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray
3
Whisk oats and next 9 ingredients in large bowl
4
Add buttermilk, oil, egg, and vanilla; whisk to blend
5
Stir in 1/3 cup boiling water and let stand 5 minutes
6
Fold in blueberries
7
Divide batter among prepared muffin cups
8
Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins
9
Cool 10 minutes
10
Turn muffins out onto rack; cool
11
Serve warm or at room temperature
12
Preheat oven to 375°F
13
Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray
14
Whisk oats and next 9 ingredients in large bowl
15
Add buttermilk, oil, egg, and vanilla; whisk to blend
16
Stir in 1/3 cup boiling water and let stand 5 minutes
17
Fold in blueberries
18
Divide batter among prepared muffin cups
19
Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins
20
Cool 10 minutes
21
Turn muffins out onto rack; cool
22
Serve warm or at room temperature