Makes: 12 muffins
1 c. quick-cooking oats
1 c. buttermilk *see notes for alternates to buttermilk
1/2 c. brown sugar
1/4 c. oil
1 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
In a large bowl, soak oats in buttermilk for 10 minutes. Stir in egg, brown sugar and oil. In a separate bowl, combine flour, baking powder, baking soda and salt; stir into oat mixture until just moistened. Fill greased muffin tin three-fourths full. Bake at 400 degrees for 16-18 minutes. Cool in pan 5 minutes before removing to wire rack.
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Tips: These were delicious muffins that we used as bread with our dinner. They have a hint of sweetness that goes great with butter and jam for breakfast or just with butter to go with dinner. If you don't have buttermilk, measure 1 tablespoon of vinegar into a one cup measuring cup then fill with milk up to the 1 cup line. These muffins were featured at Simply Sweet Home's Sweet Thursday. I also shared this recipe at Balancing Beauty and Bedlam's Tasty Tuesday and Somewhat Simple's Strut Your Stuff Thursday.
Recipe from Taste of Home 30-Minute Cookbook