Buttermilk Oatmeal Muffins

Buttermilk Oatmeal Muffins

Ingredients

• 1 cup quick-cooking oats
• 1 cup buttermilk
• 1 egg, beaten
• 1/2 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil.      Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack. 

Yield: about 8 muffins. 

These are really good and they're fiber rich but they dry out quickly.

Original source unknown - I got the recipe from my sister, Donna!

These are great! Not too sweet, nice & fluffy with a little crunch around the edges. I'll be making these again! Made 10 muffins.  

Orange Blueberry Muffins

ORANGE BLUEBERRY MUFFINS

3/4 cup butter, softened

1 1/4 cups sugar

3 large eggs

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk

1/4 cup fresh orange juice (I used 1/2 cup and probably could have added even more!)

1 1/2 cups fresh blueberries

Preheat oven to 350^F.

Beat the butter and sugar at medium speed until creamy.  Add eggs, one at a time, beating well after each addition. 

Combine flour and next 3 ingredients.  Combine buttermilk and orange juice.  Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour mixture.  After each addition, beat mixture at low speed until blended.  Fold in blueberries.

Place paper baking cups in muffin pans; add batter, filling 3/4 full.  Bake for 15-20 minutes or until tester comes out clean.  Remove from pans immediately and cool on wire racks.

Recipe said this makes 12 muffins, but I got 12 and had enough batter left over to fill an 8-inch round cake pan!  So I sprinkled that one with coarse sugar and baked it for about 25 minutes to make a coffee cake.  

Adapted from Paula Deen magazine, Jan/Feb 2006.  

The muffins were good, but there was not even a HINT of orange, even though I doubled the amount of orange juice called for.  I think it needs some grated orange peel!  

Caramel Pecan Upside Down Muffins

Caramel Pecan Upside Down Muffins

1/3 cup brown sugar

2 tablespoons butter, softened

pecan halves, 3 to 4 per muffin cup

1 cup flour

1 cup quick-cooking oats

1/4 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 cup butter

1 egg

1 cup buttermilk

Preheat oven to 400 degrees.

Blend brown sugar with 2 tablespoons butter. Evenly pat brown

sugar-butter mixture into muffin cups. Arrange pecan halves on top of

mixture.

In a large bowl, mix flour, oats, sugar, baking powder, salt and

baking soda. Cut butter into mixture.

Blend egg with buttermilk and stir into flour mixture until just

dampened. Spoon batter into muffin cups, on top of pecan halves. Bake

for 15 to 20 minutes.

Makes 12 muffins.

I found this online somewhere but I can't remember where.  They were OK.  I wouldn't waste my pecans on it again though.  

Blueberry Lime Muffins

Blueberry Lime Muffins

2 cups Bisquick
1/2 cup brown sugar
1 tsp grated lime peel
3/4 cup milk
1/2 cup melted butter
1 egg
1 cup fresh (or frozen) blueberries
1/2 cup powdered sugar
1 Tbsp fresh lime juice
Additional grated lime peel, if desired

Heat the oven to 400^F.  Place paper baking cups in each of 12 regular sized muffin cups (or spray with Pam).

In a large bowl, stir Bisquick, brown sugar and 1 tsp lime peel.  In small bowl, stir milk, butter and egg with a fork or whisk until well blended.  Make a well in center of dry ingredients and stir in egg mixture just until all ingredients are moistened.  Stir in blueberries.  Divide batter evenly among muffin cups, filling each three-fourths full.

Bake 16-18 minutes or until golden brown and a tooth pick inserted in the center comes out clean.  Cool 5 minutes; remove from pan to cooling rack.

Meanwhile, in small bowl, mix powdered sugar and lime juice (plus lime peel if desired) until well blended. Drizzle over muffins.  Serve warm or at room temperature.

Nice lime flavor!  From bettycrocker.com

Pecan Pie Muffins

1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs, beaten

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.

Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done. I had enough batter to make 24 mini muffins and 3 regular-sized ones with this recipe. And they are good!!!

From allrecipes.com

Blueberry Cream Muffins

Blueberry Cream Muffins

2 eggs
1 1/4 cups white sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 tsp nutmeg
1/2 tsp cinnamon
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 cup blueberries

Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.

In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.

Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 minutes.

These were perfect muffins to look at....and they tasted good, but (imho) bland. John, on the other hand, loved them and said they didn't taste bland at all. Maybe it's me....

Adapted from allrecipes.com