Oatmeal Muffins
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 muffins
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup dried currants
- 1/2 cup firmly packed light brown sugar
- 1 cup old-fashioned rolled oats
- 1 large egg, beaten lightly
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- Carbohydrate 27 g(9%)
- Cholesterol 37 mg(12%)
- Fat 9 g(14%)
- Fiber 1 g(5%)
- Protein 4 g(7%)
- Saturated Fat 5 g(26%)
- Sodium 155 mg(6%)
- Calories 197
Preparation In a large bowl, combine oats and buttermilk and let stand 1 hour. Preheat oven to 400°F. and butter 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 currants. Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
Preparation In a large bowl, combine oats and buttermilk and let stand 1 hour. Preheat oven to 400°F. and butter 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 currants. Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
