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"Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day." — LaurasFaves
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2 cups quick-cooking oats
2 cups buttermilk
2 eggs, beaten
1 cup packed brown sugar
1/2 cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
With a little butter melted into a cut muffin, these are a good start to the day. I do think they could have used a little of something in them, like vanilla and maybe some ginger. I think the author of the recipe is onto a really good start to a great muffin! Thanks for my breakfast today!
Eh, these were only okay -- pretty bland.
21 Ratings
I think this is an awesome recipe. Maybe instant oatmeal banana, stawberry, or maple brown sugar, apples/cinnamon.
Instead of vanilla, I added almond extract, which was delicious. I also added a little bit of brown sugar on the tops before baking, and they carmalized nicely. Terrific!
Great, light, mild, NOT too sweet...I did use 1 tsp. Vanilla, and I ground my own Cinnamon...Made 18 Muffins...used the paper liners, and used my Medium Muffin Scoop, and they rose perfectly...didn't run over...YUMMY
Great base oatmeal muffin. I add in a handful of chocolate chips, raisins and/or chopped nuts, whatever I have available!
I cut this recipe in half. I do not keep buttermilk on hand, I had to use milk "soured" with lemon juice. I chose not to halve the cinnamon and I also added a teaspoon of vanilla extract. I did not get 12 muffins out of a halved recipe, I did get nine that were a little on the big size. Baked at 350, they were done at 20 minutes. Not a bad muffin, the vanilla helped and I'm glad I kept the cinnamon at it's original measurement. Best warm with butter--the amount of sweetness is perfect.
I agree with other reviewers...this is a great base muffin. I also made several changes. I added 1/4 c. ground flax seed; 1 T. vanilla, 1 T. cinnamon; used 1 c. raw honey instead of the brown sugar; added approx. 1/4 c. all purpose flour due to the extra liquid from the honey. I used 2 c. soft wheat flour instead of the all purpose; I added 1 c. sweetened coconut. My husband is not a chocolate chip muffin fan so I made 12 muffins plain and then added 1/2 mini chocolate chips to the remaining batter. I actually made 30 regular-sized muffins. I love how you can take something basic and make it your own for your family to enjoy!!! I rated the recipe based on my additions. I'm also going to try soaking the oatmeal overnight the next time I make them.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Oatmeal Muffins
Serving Size: 1/24 of a recipe Servings Per Recipe: 24 Amount Per Serving Calories: 147 Calories from Fat: 45
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