I was out of breakfast muffins and needed to whip something together that looked easy and quick, and this fit the bill: Buttermilk Oatmeal Muffins. The chocolate chips came from me.
First I had to soak the oats in buttermilk for half an hour, which gave me enough time to clear some more counter space. Too bad the mixture looked so barfy.
Nathaniel was put in charge of grating the nutmeg. He’s an old pro now.
While the boy grated, I put the rest of the dry ingredients together: whole wheat white flour, wheat germ, brown sugar, baking powder, baking soda, and cinnamon. No salt, oddly. The nutmeg, once grated, was added. I whisked.
I scooped out some yogurt, having decided to use that instead of applesauce, and promptly dropped the scooper and watched the yogurt splatter across the floor. My friend Carol would say that Mercury’s still in retrograde, but I think I’m just clumsy.
I cleaned up, then added the eggs and vanilla to the yogurt, and whisked it all smooth, then added it to the dry ingredients.
I plopped in the oatmeal.
I stirred it all together, and then added mini chocolate chips. Too many, I think now, in hindsight.
I folded them in, then scooped the batter into flower-shaped muffin cups. My friend Marcie bought them for me ages ago.
I baked for just over 15 minutes. Maybe 17. I let them cool in the pan for a few minutes, then moved them to a wire rack.
And the verdict?
Sad to say….meh. I mostly just tasted the chocolate, and while the muffins were fine, I didn’t think they were special. There was nothing wrong with them, but I thought them rather uninspiring. My co-workers disagreed, and gobbled them up with gusto. So for that reason, I’ll post my changes. They’re easy enough to make, and a good crowd-pleaser.
BUTTERMILK OATMEAL MUFFINS RECIPE (original)
My version of Buttermilk Oatmeal Chocolate Chip Muffins (adapted from Lady Behind The Curtain)
1 cup rolled oats
1 cup 1% buttermilk
2/3 cup whole wheat white flour
1/3 cup toasted wheat germ
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
1/2 cup low fat vanilla yogurt
2 large eggs
1 teaspoon vanilla bean paste
1/2 cup mini chocolate chips (I suggest using less, actually)
Stir the buttermilk into the oats and soak for 30 minutes.
Heat the oven to 425 degrees, you will reduce the temperature later. Line or spray a 12-cup muffin tin.
In a large bowl, whisk together the flour, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and nutmeg.
In a separate bowl, whisk together the yogurt, eggs, and vanilla. Add that and the oatmeal mixture, once ready, to the dry ingredients. Stir just until fully incorporated. Fold in the chocolate chips.
Scoop the batter into muffin cups. Reduce the temperature to 400 degrees, then bake for 15-20 minutes, until a toothpick comes out clean. Cool in the pan for five minutes, then move to a wire rack.