Monday, July 22, 2013
Happy Monday! I hope everyone is enjoying their summer so far. This is the last week of my husbands vacation and it's going to be anything but relaxing. We have Ikea furniture to put together,walls to paint,eye exams that are due,yard work to get done, boxes to unpack and so on and so on and..well you get it :)
In between everything I have managed to get some baking done. The weather has been warm and humid so I'm getting all the baking done during the early morning hours. These muffins start the night before when you mix the buttermilk and oats together. Then in the morning, you quickly bring the rest of the ingredients together and before you know it, you have warm soft muffins on the table. They have a wonderful oat taste and are not to sweet. I went ahead and added in a small handful of chocolate covered sunflower seeds but feel free to use raisins or even nuts.
1 cup ( 3-1/2 ounces) Quick-cooking or rolled Oats
2 cups ( 16 ounces) Buttermilk
1/2 cup ( 4 ounces) Brown Sugar
4 TBS (2 ounces) Butter,melted
1 Large Egg
1 tsp. Baking Powder
3/4 tsp. Baking Soda
1/4 tsp. Salt
1-1/2 cups ( 6-1/4 ounces) All-purpose Flour
1 cup ( 6 ounces) Raisins or add in of choice
In a small bowl,combine the oats and the buttermilk. Cover and refrigerate overnight.
Preheat the oven to 425 or 220 celcius ( I went with 350 or 180 because 425 seems way to hot to me).
In a large bowl,combine the buttermilk and oat mixture,brown sugar,melted butter,egg,baking powder,baking soda, and salt. Gently stir in the flour and raisins. Scoop into 12 greased muffin cups.
Bake for 20 minutes,until the tops are light golden brown and a toothpick inserted in the center comes out clean. Remove from oven,let cool for 5 minutes on rack, then turn out of the pans to finish cooling.
Yield: 12 Muffins
Source: King Arthur Flour The Baker's Companion