- 2 c buttermilk
- 1 c rolled oats
- 2 eggs
- 3/4 c dark brown sugar (I only had light)
- 1 2/3 c whole wheat flour (I only had white)
- 1 t baking soda
- 1 t salt
- 2 T vegetable oil
2. Preheat the oven to 400 degrees. Grease the muffin tins or use paper cups.
3. In a mixing bowl, beat the eggs just until the yolks and whites are blended. Add the sugar and beat until smooth and well blended.
4. Add the buttermilk-oats mixture. Add the flour, baking soda, salt and oil. Beat until batter is well mixed.
5. Fill the prepared muffin tins 3/4 full of batter (I filled 18 cups - because that's what I have). I baked these for 10 minutes, rotated the pans and baked another 5 minutes. Cool on rack.
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I think these are good. They were sweet and oaty and very moist. Gerise and Ashley liked them but didn't seem overly thrilled. The girls said the muffins were spongy - and I think that was a bit of a negative for them.
:)
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