Buttermilk Muffins
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.
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
- 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.
- 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.
- Bake in preheated oven until lightly browned, about 30 minutes. Serve warm.
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Reviews and Ratings
Global Ratings:
(66)
Reviews in English (55)
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)
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)
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)