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Sue’s Oatmeal Muffins

Yields1 Serving

 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

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.


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


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.


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