I stumbled onto this recipe in a moment of desperation. I got out all the ingredients to try a new oatmeal muffin recipe and then, once everything was assembled, I read the first instruction, which was to let the oats soak in buttermilk for an hour.
It was already 9:00 p.m. There would be no hour-long pre-baking activity starting at 9:00 p.m.
In a tizzy, I browsed through the food.com site where I’d found myself and sorted through one recipe after another until I found one that said the oats only need FIVE minutes in the buttermilk.The recipe looked bland but adaptable. Sold.
I poured the buttermilk over the oats, stirred, and let stand.
Once that was ready, I poured it into a mixing bowl and added brown sugar, then half the canola oil suggested, supplemented by almost as much vanilla yogurt.
I’m still struggling with my use of the flash when I bake at night…I will have to ask my photography teacher for suggestions.
I stirred well.
Next, the dry ingredients. Instead of a cup of all purpose flour, I used 2/3 cup of whole wheat white and 1/3 cup of wheat germ. In addition to the baking soda, baking powder, and salt, I added cinnamon, nutmeg, and ginger. This recipe needed some flavor! I whisked.
I poured the oat mixture into the bowl with the dry ingredients, added some vanilla on a whim, and stirred.
I took a quick taste of this half-improvised concoctions, and started really looking forward to getting these baked and ready to eat. It tasted great.
I scooped the batter into muffin cups.
They were done in about 15 minutes, maybe a few more. They looked and smelled great, even better than I had hoped.
I let them cool in the pan for about five minutes, then removed to a wire rack.
I tried to wait for them to cool, but I was unsuccessful. They smelled too good. The paper peeled off effortlessly, and I took a bite, then was instantly rewarded. Soft and fluffy muffins, moist without being dense, and full of the beautifully intermingled mix of the spices I’ve used, with a little sweetness from the vanilla.
These came in at 4 P+, perfect for breakfast, healthy, and absolutely delicious. They didn’t last long; between the kids and my co-workers they were gone in record time.
These are very easy to make, good for you, and taste great! Perfect for breakfast or a snack.
GOLDEN OATMEAL MUFFINS RECIPE (original)
My version of Golden Oatmeal Spice Muffins (adapted from food.com)
1 cup rolled oats
1 cup 1% buttermilk
1/4 cup canola oil
heaping 1/4 cup low fat vanilla yogurt
1/2 cup packed brown sugar
1 large egg, beaten
1 teaspoon vanilla
2/3 cup whole wheat white flour
1/3 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 heaping teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 – 1/2 teaspoon freshly grated nutmeg
Heat the oven to 425 degrees (knowing you will reduce the temperature later) and grease or line a muffin tin.
Combine the oats and buttermilk, stir, and let stand for five minutes.
Add the oil, yogurt, brown sugar, egg and vanilla to the oats and buttermilk mixture. Stir well.
In a separate bowl, whisk together the flour, wheat germ, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Make a well in the center.
Pour the oats mixture into the center and mix just until incorporated.
Scoop batter into muffin cups. Put the tin in the oven and reduce temperature to 400 degrees. Bake for 15-20 minutes.
Let cool in the pan for another five minutes, then move to a wire rack. Eat while warm for a special treat.