Oatmeal Muffins
Oatmeal Muffins
from Beth McCasland, Gourmet February 1995
"The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do."
Food Network "The Kitchen" has a recipe that uses the same measurements except they use 1 1/2 cups old-fashioned rolled oats, regular milk, and 2 eggs instead of 1. They add dried apricots, dried cranberries and white chocolate chips, as well as 1 tsp. ground cinnamon.
FMM: I made 1/2 recipe of these with dried blueberries and toasted almonds, adding a little more flour to make up for using the entire egg. I really liked the blueberries and thought they could use a bit more; raisins would also be nice. While the nuts added extra texture to the muffins, I don't think they are needed. A pinch of cinnamon or nutmeg would add a little spice. The second time I made these I did not add nuts and liked them better. I added dried blueberries to another batch, and they were very seedy.
This recipe is almost exactly like the one in the 1950s Betty Crocker Cookbook ("They're marvelous! So moist and rich."), except that she uses 1/3 cup butter instead of 1/2 cup. Also, she does not list adding currants.
1 cup old-fashioned rolled oats
1 cup buttermilk [or sour milk]
1 large egg, beaten lightly
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dried currants [or raisins or blueberries] [2/3 cup]
[1/2 cup chopped walnuts instead of almonds?]
In a large bowl, combine oats and buttermilk and let stand 1 hour.
Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
Add egg, sugar and butter 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 currants.
Divide batter evenly among prepared muffin tins. [The batter will come almost up to the top of the muffin cups.] Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
Makes 12 muffins [by filling the muffin cups almost to the top, I got 10 muffins]
Blueberry-Oatmeal Muffins
from https://www.bettycrocker.com/, not sure which edition
1 cup Yoplait® 99% Fat Free plain or creamy vanilla yogurt (from 2-lb container)
1 cup old-fashioned or quick-cooking oats
1 egg or 2 egg whites, slightly beaten
1/4 cup canola oil
1/2 cup packed brown sugar
2/3 cup Gold Medal™ all-purpose flour
2/3 cup whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 cup fresh or frozen (do not thaw) blueberries
Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
In small bowl, mix yogurt and oats. In large bowl, mix egg, oil and brown sugar. Stir in flours, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
Bake 18-20 min or until golden brown. Immediately remove from pan.
12 muffins
