These buttermilk muffins have a rich and delicate taste like all pastries that contain buttermilk. Buttermilk is one of my favorite ingredients for making pastries and creamy salad dressings. I like to freeze buttermilk leftover which gives good results in baking even if it changes texture when frozen.
To substitute buttermilk:
You can replace it with 1 cup of milk to which you add 1 tsp. lemon juice or vinegar and let stand 15 minutes before proceeding to the recipe.
The muffins can be frozen for 3 months
Yields: 10 muffins
In a large mixing bowl, blend oatmeal and buttermilk and let stand 30 Minutes.
Set the oven rack in the center of the oven. Preheat the oven to 400 ° F.
Add brown sugar, oil and egg to oatmeal mixture and beat vigorously until well blended.
In another bowl, mix flour, baking powder, baking soda and salt and add to oatmeal mixture. Beat until homogeneous not more.
With an ice cream scoop, divide the batter among the muffin cups. Bake 20 Minutes until a toothpick inserted in the center of a muffin comes out clean. Cool 3 minutes before removing from pan and let cool on a rack.
Ingredients
Directions
In a large mixing bowl, blend oatmeal and buttermilk and let stand 30 Minutes.
Set the oven rack in the center of the oven. Preheat the oven to 400 ° F.
Add brown sugar, oil and egg to oatmeal mixture and beat vigorously until well blended.
In another bowl, mix flour, baking powder, baking soda and salt and add to oatmeal mixture. Beat until homogeneous not more.
With an ice cream scoop, divide the batter among the muffin cups. Bake 20 Minutes until a toothpick inserted in the center of a muffin comes out clean. Cool 3 minutes before removing from pan and let cool on a rack.
