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Ingredients
| buttermilk: 2 cups |
| rolled oats: 1 cup |
| eggs: 2 |
| dark brown sugar (packed): 3/4 cup |
| whole wheat flour: 1 2/3 cups |
| baking soda: 1 tsp |
| salt: 1 tsp |
| vegetable oil: 2 Tbl |
Irish Oatmeal Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
380 min -
Servings
24 serving(s)
Tags
- Combine the buttermilk and the oats at least 6 hours (preferably overnight) before mixing and baking the muffins.
- Stir well, cover and let rest in the refrigerator.
- Preheat the oven to 400. Grease the muffin tins.
- Put the eggs in a mixing bowl and beat just till the yolks and whites are blended.
- Add the sugar and beat till smooth and well blended.
- Add the buttermilk-oatmeal mixture.
- Add the flour, baking soda, salt and oil.
- Beat till batter is well mixed.
- Fill the muffin tins 3/4 full of batter. They usually bake about 20 minutes, but start testing for doneness after 15 minutes.
- Either remove the muffins from the tins and cool on racks or serve hot from the pan.