Adventures Recipes

Thursday, January 26, 2006

Oatmeal Muffins

Oatmeal Muffins
adapted from King Arthur Flour Baker's Companion

1 cup quick cooking rolled oats
2 cups buttermilk
1/2 cup brown sugar
4 tablespoon melted butter
1 egg
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups KA white whole wheat flour
1 cup golden raisins

1. Combine the oats and buttermilk in a large bowl. Cover and refrigerate overnight.

2. Preheat oven to 425 F. Add the brown sugar, butter, egg, baking powder, baking soda, and salt to the buttermilk/oat mixture. Gently stir in the flour and raisins. Fill 12 greased muffins cups to the rim and bake for 20 minutes, or until the tops are golden and a cake tester inserted in the center comes out clean. Let cool in the muffin pan for 5 minutes, then remove and cool completely.


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