Tuesday, August 16, 2011

Oatmeal Muffins...watch them disappear!

We are a muffin loving family!! 

Muffins are SO yummy, so easy to make 
and they save my day on many occasions!  

I usually make muffins a few times each month and try and freeze 1/2 of the batch. There are several times each month that we either don't have leftovers, beans/tortillas for "roll-ups", OR bread to make sandwiches for our lunches and so  
MUFFINS save the day
because I pull them out of the freezer...
add in 
either a boiled egg OR string cheese,
throw in an apple
and a handful of carrot sticks
and we all have a LUNCH to take
(so we don't have to buy school lunch or buy something at work).

This past week we were swimming in raspberries as our neighbor invited us to come and pick as many raspberries as we wanted because they had picked all that they wanted to enjoy. WOW, talk about yummy!  I made up a batch of these Oatmeal muffins and they disappeared before the night was over and so I had to make up 2 more batches because they are just that good!

This recipe is also VERY versatile...
when I don't have fresh raspberries or blueberries, I just add in dried cherries.
So yummy and so easy...

Oatmeal muffins
1 cup old-fashioned rolled oats
1 cup buttermilk
1 large egg, beaten lightly
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dried cherries  (OR, you can add in fresh raspberries or blueberries)

In a large bowl, combine oats and buttermilk and let stand 1 hour.
Preheat oven to 400°F. and grease twelve 1/2-cup muffin tins.
Add egg, sugar and butter to oat mixture, stirring until just combined. 
Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in dried cherries or other fresh fruit.
Divide batter evenly among prepared muffin tins.  
Bake muffins in middle of oven until golden and a toothpick inserted into the middle of muffins comes out clean, about 20 minutes. These freeze well. 

Enjoy the yummyness of these muffins 
as they don't last long and
if you turn your back, 
they disappear quickly!

1 comment:

Garden of Egan said...

Muffin yumminess!
You really made a haul with the raspberries,

I'm anxious to see pictures of the backpacking trip.