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Categories:Viewed: 47 - Published at: 7 years ago
Ingredients
- 2 cups buttermilk
- 1 cup rolled oats
- 2 eggs
- 3/4 cup dark brown sugar
- 1 2/3 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Method
- Combine the buttermilk and the oats at least 6 hours (preferably overnight) before mixing and baking the muffins.
- Stir well, cover and let rest in the refrigerator.
- Preheat the oven to 400. Grease the muffin tins.
- Put the eggs in a mixing bowl and beat just till the yolks and whites are blended.
- Add the sugar and beat till smooth and well blended.
- Add the buttermilk-oatmeal mixture.
- Add the flour, baking soda, salt and oil.
- Beat till batter is well mixed.
- Fill the muffin tins 3/4 full of batter. They usually bake about 20 minutes, but start testing for doneness after 15 minutes.
- Either remove the muffins from the tins and cool on racks or serve hot from the pan.
