Sue’s Oatmeal Muffins

Sue’s Oatmeal Muffins


January 21, 2010

Try using flax oil in place of grapeseed or canola to boost omega 3s.

  • Makes: Makes 12 muffins.


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


1In 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.

2Add the egg, egg white, sugar, butter and zest to oat mixture, stirring until just combined.

3Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in fruit.

4Divide batter evenly among prepared muffin tins. Bake in middle of oven until golden and a tester comes out clean, about 20 minutes.


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