Linda Lou's Oatmeal muffins

14 years ago

OATMEAL MUFFINS

1 cup dry oatmeal

Â1 cup sour milk or yogurt or buttermilk (powdered buttermilk is fine)

Â1 medium egg

Â1/2 cup brown or white sugar

Â1/3 cup oil

Â1-1/4 cups flour

Â1/2 teaspoon each baking soda & salt

Â1 teaspoon baking powder

In a large bowl combine the oatmeal and buttermilk or sour milk. If you have the chance, let it stand for a few minutes, for the oatmeal to absorb some of the buttermilk. Add the egg, sugar and oil. Mix well. Add the flour, baking soda, salt and baking powder. Mix again, until all of the dry particles are moistened. Do not over mix. Place into well greased muffin tins or use paper liners. Bake at 400 degrees for approx. 20 minutes.

My notes:

To make sour milk, take 1 T. lemon juice and add one cup milk. Let sit a few minutes.

I add 1/2 tsp. cinnamon and 1 cup mini chocolate chips if we want chocolate chip muffins. Regular sized chocolate chips are fine,too.

You can add a cup of diced apple or dried raisins, dried cranberries, whatever you want. I would not use fresh or frozen fruits that are too moist, however.

I often mix up all the dry ingredients ahead of time, then add the wet ingredients just before I bake them. A great time saver, plus would be a great gift for someone. Just include a note with the list of wet ingredients, along with baking instructions.

I prefer the richer taste of brown sugar in these than white sugar.

These freeze beautifully, if they last that long !

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Comments (13)

digdirt2
14 years ago
last modified: 9 years ago
Oh oh, Linda Lou's been in the oatmeal again! ;) Sounds great LL, saved it. Thanks for sharing it.

Dave
proudmary56
14 years ago
last modified: 9 years ago
Your muffins sound so yummy. Thanks for another fine recipe.
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grainlady, I didn't know about phytates in oatmeal; knew they were in wheat. If soaking gets them out, don't you need to drain off that water full of phytates and replace it with fresh? For my whole childhood I was "made" to eat oatmeal and hated it. The glutinous quality always got me. My mom would put a big chunk of butter on there (double yuk), maybe some cinnamon, even jam she tried. Hated them all. When I found I liked Cream of Wheat (a little) I was allowed to switch to that; could only get that down with chocolate chips tossed on and allowed to melt. As an adult my brother switched to steel-cut oats but I don't care for those either. Then making oatmeal once for my Dad at my house I found out what the problem was: overcooking. Now I actually like it. I use regular oats and cook it in the microwave for 2 minutes a bowl, just so it's soft enough but hasn't started releasing the gluey stuff. Now I cook it with dried cranberries in it and add 2 T of ground flax seed. The flax seed adds a LOT to the flavor: to me it tastes sort of like ground almonds. Then top off with a scant half teaspoon of maple syrup: a little goes a long way; it has so much flavor that you barely notice that amount of sweetness.
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LOL! Annie, you're too much. :) I agree with the others that the butter is probably the culprit. That is an awful lot of butter. Also, that's a lot of mixing and beating. Muffins usually don't take that much mixing -- just enough to blend the ingredients. Linda - had my first Perkins muffins last month during my trip. My bet is they use commercial Gold Medal Muffin mix bases with various add-ins. I know that taste/texture anywhere, especially after five years at the chain I worked at that baked 240+ muffins a day. :)
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highalttransplant
14 years ago
last modified: 9 years ago
They sound great! Do you think it would work to sub sour cream for the yogurt/buttermilk?

Thanks,
Bonnie
Linda_Lou
Original Author
14 years ago
last modified: 9 years ago
Sour cream should work, but the batter may be a bit more stiff. I would not think that to be a problem.
busylizzy
14 years ago
last modified: 9 years ago
Linda, are you using quick oats or old fashioned oats?
ruthieg__tx
14 years ago
last modified: 9 years ago
Sounds so good...I love anything oatmeal.
Linda_Lou
Original Author
14 years ago
last modified: 9 years ago
I use quick oats in mine. Got a bunch of free ones.
I have not tried old fashioned. I would think they may be a bit chewy, but you can always just spin them in the food processor a little bit. That is all quick oats are. Then, instant are just blended up finer yet.
highalttransplant
14 years ago
last modified: 9 years ago
That's interesting to know, Linda. For some reason, I always thought they were kind of like parboiled rice, partially precooked or something.
annie1992
14 years ago
last modified: 9 years ago
Thanks, LindaLou, these sound really good. I wonder how they would be with little bits of that "zucchini candy" since I have several zucchini in the garage waiting....

I don't suppose you have a recipe for butternut squash muffins, do you? I have about 100 pounds of that.

Annie
dgkritch
14 years ago
last modified: 9 years ago
Annie, just sub the butternut in any Pumpkin Muffin recipe!
And crustless "pumpkin" pie is awesome!
Milk, eggs, sugar (or other sweetener), pumpkin, spices.
Whiz it all together in the FP and pour into a greased/sprayed pie dish. Bake 'til done! LOL

I do this for a quicky dessert. I can bake while we eat dinner! I like it better good and cold though, so try to do it a day ahead.

Deanna

Here are some of the ones in my "to try" file!!

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2 egg white(s)
2 Tbsp fat-free skim milk
1/2 Tbsp Splenda brown sugar blend
3 packet SPLENDA
1/4 cup canned pumpkin
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Whisk together all ingredients except bread. Tear bread into batter and mix well. Make sure you have a microwave safe bowl.
Cook on high in microwave for 1 minute. Mix and cook for 1 more minute.
Pumpkin Rice Pudding Yield: 12 Servings; 2 points per serving 4 c 1% low\-fat milk 15 oz canned pumpkin 3/4 c SPLENDA 1 T pumpkin pie spice 1/2 t salt 1/2 c Egg Beaters 3 c cooked white rice 1/2 t vanilla Combine first five ingredients in large saucepan. Bring to boil over med heat, stirring constantly. Gradually add small amount to Egg Beaters; return all to pan. Bring to gentle boil, stirring constantly. Remove from heat. Stir in rice and vanilla. Pour into sprayed 13 x 9 baking dish. Bake uncovered @375 for 25\-30 min until knife in center comes out clean. Serve warm or cold. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~\` Amish Pumpkin Pancakes 1 c. flour Pinch baking soda 2 tbsp. sugar 1/4 tsp. cinnamon 1/8 tsp. ginger 1/8 tsp. nutmeg 1 egg well\-beaten 1 1/4 c. milk 2 tbsp. melted shortening 1/2 c. canned pumpkin or mashed sweet potato, cookedCombine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once. Serve hot with butter and syrup or powdered sugar. MICROWAVE PUMPKIN CARROT MUFFINS \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_1/3 c. brown sugar 1/4 c. oil or butter 1 egg 1/2 c. pumpkin puree 1/2 c. grated carrot 3/4 c. flour 3/4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. cinnamon 1/4 tsp. salt 1/4 c. miniature chocolate chips 1/4 c. raisinsBeat together brown sugar, oil and egg. Add the pumpkin puree and grated carrot. In another bowl, combine flour, baking powder, baking soda, cinnamon and salt. Stir dry mixture into pumpkin mixture. Add chips and raisins. Spoon batter into paper muffin cups. Fill 2/3 full. Microwave at high for 2 to 3 minutes. Serve hot. Crustless Microwave Pumpkin Pie Ingredients: 16 ounces canned pumpkin 1/2 cup evaporated skim milk 1/2 cup sugar 3 large egg whites, lightly beaten 2 teaspoons pumpkin pie spice 1 tablespoon flour Directions: Combine all ingredients in a microwave dish and beat until smooth. Microwave, uncovered, for 5 minutes on High, stirring often. Turn microwave to Medium and cook an additional 12\-15 minutes, or until the center is almost set. Let pumpkin pie stand 10 minutes to set.
raspberrytart
14 years ago
last modified: 9 years ago
Thanks for posting the oatmeal muffin recipe, made them for company this weekend, everyone enjoyed them!
shambo
14 years ago
last modified: 9 years ago
Linda Lou, I just wanted to let you know that I tried your muffin recipe and really enjoyed it. The first time I used butterscotch chips and then just this last week I made them with chocolate chips. I really like the adaptability of the recipe and plan to experiment with all kinds of different add-ins.

I also wanted to let you know that I posted about making the muffins on my low sodium cooking blog. I usually hang out at the Cooking Forum or Recipe Exchange. But for fun, I like to read some of the Harvest Forum posts too. I've included a link to my blog so you can read what I said.

Sue
Linda_Lou
Original Author
14 years ago
last modified: 9 years ago
You have a nice blog. I can see you like to bake, too. So do I ! I am glad you like the muffin recipe. One of my favorites.

Linda Lou's Oatmeal muffins

Comments (13)

digdirt2

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