This morning I was craving an oatmeal muffin. No chocolate chips or dried fruit or chopped nuts. Just a plain old soft and tender oatmeal muffin. Craving satisfied!
1 1/2 cups traditional oats
1 cup buttermilk (or 1 cup milk with 1 tbsp lemon juice)
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsps baking powder
1/2 cup vegetable or coconut oil
1 egg
1/2 cup brown sugar
1 tsp vanilla
Add the oats to the milk and let sit to hydrate the oats.
Line a muffin tin with papers. These muffins release very well from the papers. I've had other that stick a bit, but these come off perfectly!
Mix the flour, salt, baking soda and baking powder together then add the brown sugar.
Add the oil, egg and vanilla to the oats mixture then stir in the dry ingredients. Mix just until combined. Don't beat the batter or you won't end up with tender muffins.
Fill the papers 3/4 full using a scoop. The batter will be quite thick. Bake at 350°F for 20-22 minutes or until a cake tester comes out clean.
Makes 15 medium sized muffins.
Adapted from: vintagekitchennotes.com
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