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Sue’s Oatmeal Muffins

SONY DSC
SONY DSC

As I may have mentioned, since Christmas we have become the before and after school caregivers of an almost 7 year old bottomless pit. Not that I’m complaining.

But I have been short of extra minutes this week, and so baked a batch of insurance against hearing “I’M STILL HUNGRY” every five minutes between 7:30 and 8:30 and from 3:30 till 6.

Today I spent the afternoon in meetings regarding Blog Aid, and although I wish I could share the exciting details, I think I need to hammer them all out first. But it’s been a week, and besides the design, copy and photos, it looks like we have almost all the logistics worked out too. And yet somehow my to-do list for tomorrow is even longer than it was today. (Aren’t they meant to get shorter?)

And now I’m sitting here blankly staring at my computer with no idea what to type. So since I have a story on preserved lemons due tomorrow, I’ll leave you with a recipe for decent oatmeal muffins you can add any number of things to (Sue uses partially dehydrated cherries from the Okanagan, which I cannot recommend strongly enough if you come across some) – I’ve gone the fruit route, and raisins are good in a pinch, but chocolate chips turn out a muffin that tastes like a cakey oatmeal-chocolate chip cookie. Warm from the oven, they’ll pick you up and carry you through that late afternoon lull. I’m rediscovering the after-school snack.

Sue’s Oatmeal Muffins

AuthorJulie

1 1/2 cup old-fashioned rolled oats
1 cup buttermilk
1/2 cup milk
1 large egg
1 large egg white
1/2 cup firmly packed light brown sugar
1/3 cup butter, melted and cooled
2 tablespoons grapeseed or canola oil
fine zest of 1 lemon
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup fresh or dried berries or chopped fruit

1

In a large bowl, combine oats, buttermilk and milk and let stand 1 hour. Preheat oven to 400 F and line twelve 1/2-cup muffin tins.

2

Add the egg, egg white, sugar, butter and zest to oat mixture, stirring until just combined.

3

Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in fruit.

4

Divide batter evenly among prepared muffin tins. Bake in middle of oven until golden and a tester comes out clean, about 20 minutes.

Category,

Ingredients

 1 1/2 cup old-fashioned rolled oats
 1 cup buttermilk
 1/2 cup milk
 1 large egg
 1 large egg white
 1/2 cup firmly packed light brown sugar
 1/3 cup butter, melted and cooled
 2 tablespoons grapeseed or canola oil
 fine zest of 1 lemon
 3/4 cup all-purpose flour
 3/4 cup whole wheat flour
 1/4 teaspoon salt
  2 teaspoons baking powder
 1/2 teaspoon baking soda
 1 cup fresh or dried berries or chopped fruit

Directions

1

In a large bowl, combine oats, buttermilk and milk and let stand 1 hour. Preheat oven to 400 F and line twelve 1/2-cup muffin tins.

2

Add the egg, egg white, sugar, butter and zest to oat mixture, stirring until just combined.

3

Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in fruit.

4

Divide batter evenly among prepared muffin tins. Bake in middle of oven until golden and a tester comes out clean, about 20 minutes.

Sue’s Oatmeal Muffins

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23 comments on “Sue’s Oatmeal Muffins

  1. Tina
    January 21, 2010 at 11:40 pm

    I love cooking with preserved lemons – hope to see your article somewhere along the way!

    And a few good muffin recipes are invaluable. This recipe looks a little like a great Sunny boy date muffin recipe I came across lately. I try to have some of some sort in the freezer all the time. They don’t last long and are so much more nutritious than most commercial varieties.

  2. Lana in South Mountain (ON)
    January 22, 2010 at 6:35 am

    I loved coming home from school to Mom’s chocolate chip muffins. Maybe I’ll try these out on my girls and carry on the tradition! Thanks, Julie.

  3. Natalie (GA)
    January 22, 2010 at 7:01 am

    Julie,
    Not to add to your to do list but when the cook book is ready I would love a short blurb that I could post on facebook and email out as a way to get more interest…..

  4. bellini valli
    January 22, 2010 at 7:28 am

    Muffins are an excellent way to avoid those inevitable pangs of hunger.

  5. Lauren
    January 22, 2010 at 8:02 am

    Just wait until he hits his teens. My brother just started eating like crazy. In turn, he’s grown about 4 inches!

  6. Kelly
    January 22, 2010 at 9:16 am

    Love oatmeal muffins. My favorite addition is peach and cinnamon. Fresh or canned peaches work great.

  7. sue.d
    January 22, 2010 at 9:42 am

    Or toasted pecans, sub in about 1/2 cup orange juice and orange zest, plus fresh or frozen cranberries!

  8. Vivian
    January 22, 2010 at 10:53 am

    Mmmm…today’s a muffin day for sure. I know “muffin top” is a touchy phrase these days but I must say THAT one has a very fine one, like an approaching thunder cloud. The top is always the best part, right? One question of a more technical nature…you always seem to have the best light for your photos, I assume they are taken on that fab retro table in your kitchen nook…what direction is the light coming from?

  9. Laurie
    January 22, 2010 at 12:00 pm

    When I had 5 teenaged boys to feed they were all thin, yet they could go through an entire loaf of bread after school and still eat enough dinner to make you shake your head in amazement, and need to eat again while doing their homework. I made sure to always have some protein in the after school ‘snack.’ A touch of protein (cheese, egg, soup, stew, ham sandwich) curbs hunger more than and for longer than anything else.

  10. the other Al
    January 22, 2010 at 1:32 pm

    Painting is almost complete, glad to hear Blogaid is progressing well! Yes that retro kitchen table is fab.

  11. Mama JJ
    January 22, 2010 at 2:27 pm

    Hey there, Julie! I gave you a little head nod/award-but-not-really-an-award on my blog this afternoon. Come on over and pick it up!

    PS. I’m making a variation of your rosemary-raisin crisps (I made them, too, and loved them, but now I’m branching out).

  12. Barb
    January 22, 2010 at 3:31 pm

    I’m sure my head would be spinning if I had a child to feed around. I know I would have a thing or two to relearn about portion sizes.

  13. Erica B.
    January 22, 2010 at 4:30 pm

    If B isn’t egg phobic you could make a strata, cut it in squares and keep it on hand in the fridge… like the others have said protein definitely helps fight the inevitable after school “I’m hungry!” Something as simple as cheese and fruit is good too… I’m planning to make this http://annies-eats.com/2010/01/20/lemon-cheesecake-cheese-ball/ for snacks this weekend. (for the adults I have a lovely stash of macarons) 🙂

  14. Ali
    January 22, 2010 at 7:10 pm

    Sorry.

  15. JulieVR
    January 22, 2010 at 7:16 pm

    Oh please shut up. You know we love having him here!

  16. rose
    January 22, 2010 at 11:44 pm

    Julie
    I made these oatmeal muffins today and added chopped peaches. Very nice and I freeze them to add to my daughter’s lunch every day. A good recipe to add any different fruit to. I’ll do rhubarb when the time is right!

    Rose

  17. Ethel
    January 23, 2010 at 1:48 pm

    I made these yesterday with multigrain flour, ground flax seed, and a mix of dried chopped fruit and nuts. Basically I cleaned out my pantry of the little bits of everything. They were fantastic. A perfect snack or a great breakfast. Thanks for such a great recipe yet again.

  18. Dana McCauley
    January 25, 2010 at 11:58 am

    Nice looking muffin! I haven’t made any in ages – thanks for the prompt.

  19. Karen LeBeau
    September 17, 2011 at 11:12 am

    I’m curious as to where you add the 2Tbsp of canola oil. I baked the muffins today (adding bananas for my fruit,baking for 30 min. instead of 20) & added the oil with the egg,sugar,etc. Was I correct? Muffins turned out delish.

  20. Karen LeBeau
    September 17, 2011 at 11:12 am

    I’m curious as to where you add the 2Tbsp of canola oil. I baked the muffins today (adding bananas for my fruit,baking for 30 min. instead of 20) & added the oil with the egg,sugar,etc. Was I correct? Muffins turned out delish.

  21. JulieVR
    September 17, 2011 at 11:54 am

    Karen – yes! you’d be right. Sorry for missing that!

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