Instead of a bowl of oatmeal, try these yummy oatmeal muffins for breakfast with seasonal fruit and steaming mugs of hot chocolate, coffee or tea.
1 cup quick cooking oats
1 cup sour milk* (or use buttermilk)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/3 cup butter
1/2 cup packed brown sugar
1 large egg
- In a small bowl combine quick cooking oats with sour milk. Blend well; let stand 1 hour.
- Sift together flour, baking powder, baking soda, and salt; set aside.
- In a mixing bowl cream together butter and brown sugar; add egg beating until light and fluffy. Add dry ingredients alternately with the oatmeal mixture to the creamed mixture, blending well after each addition. Spoon batter into greased muffin tins, filling two-thirds full.
- Bake in preheated 400°F (205°C) oven for 20 minutes, or until golden brown. Remove from oven. Let cool completely.
Makes 24 muffins.
*To make sour milk, place 1 tablespoon white vinegar in a glass measuring cup and add milk to measure 1 cup. Let set for a minute or two, then proceed with recipe.