Buttermilk Muffins

    (65)
    45 minutes

    Hearty and chewy oat muffins, perfect for breakfast or a snack. They can also be frozen and reheated so that you always have something on hand.


    62 people made this

    Ingredients
    Serves: 8 

    • 1 1/2 cups (375ml) buttermilk
    • 1 cup (150g) rolled oats
    • 2 tablespoons honey
    • 2 tablespoons vegetable oil
    • 1 cup (125g) wholemeal flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarb soda
    • 1/4 teaspoon salt

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Combine buttermilk and oats in a small saucepan; heat just until warm; set aside. Grease muffin cups or line with paper muffin liners.
    2. In a large bowl combine honey and vegetable oil with oat mixture. Combine flour, baking powder, bicarb soda and salt; stir into wet mixture. Pour batter into prepared muffin cups.
    3. Bake in preheated oven until lightly browned, about 30 minutes. Serve warm.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (65)

    Reviews in English (55)

    by
    27

    The recipe was great...I felt the muffins needed a little more something. I substitued cinnamon spice oatmeal for plain oatmeal and added a half a cup of walnuts. As a tip, don't heat the buttermilk too long, or the batter will be too lumpy.  -  21 Oct 2001  (Review from Allrecipes USA and Canada)

    by
    16

    I loved the texture and the ease with which I made these muffins, but they were rather tasteless. I will, however, try them again -- next time I will add more honey, and maybe a bit of cinnamon and will NOT use paper liners (the muffins stuck to the liners and I ended up throwing away about a quarter of the muffin with the liner!).  -  04 Sep 2004  (Review from Allrecipes USA and Canada)

    by
    15

    My 3 year old daughter can not have wheat, dairy, eggs or sugar so I altered these slightly and she loves them (and so do I). They are very moist and tastey. Like others, I doubled the honey and oil. I used spelt flour 2/3 and rice flour 1/3 instead of wheat flour. I also used soy milk with a tablespoon of lemon juice in place of the buttermilk. I added raisins as well and a bit a cinnimon. Oh and I also added about 3 tablespoons of ground flax to the oatmeal mixture. These are healthy and delicious. Thanks Joann.  -  15 Jul 2005  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate
    See all 6 collections