Tuesday, January 27, 2015

Irish Oatmeal Muffins

I'm not even sure I can describe what makes these muffins so great - slightly chewy, a bit sweet, sort of buttery tasting?  It's the same phenomenon that's going on in soaked oatmeal pancakes, so I'm guessing it originates with the soaked oatmeal part.  The muffins certainly don't look promising and delicious, but they are.


I also really like how plain these muffins are.  Sometimes I just want a straightforward thing that doesn't have a spice or an herb or small pieces of something that I have to peer into my cupboards and fridge to find and chop.  Then I can pair these muffins with cheese, or marmalade, or any kind of fruit or yogurt that's on hand.  I think I might even eat these with soup, in the funny Mennonite way that I was raised (is it just Mennonite moms who serve raisin bran muffins with vegetable soup?  Shudder).

Also, as muffins go, these are pretty easy-peasy.  Marion Cunningham doesn't even warn you to stir them together briefly and gently the way you are supposed to handle most muffins and quick breads, so I've made them for breakfast in a rush and they've still turned out great.  We all love them.

Irish Oatmeal Muffins - tweaked a bit from Marion Cunningham in The Breakfast Book

Combine and allow to stand 6 hours or overnight, room temperature:

2 cups buttermilk, kefir, yogurt/milk
1 cup rolled oats

When ready to bake, add the following to the oats mixture:

2 eggs
3/4 cup dark brown sugar (if you don't have dark brown, cut back a little and add a dollop of molasses)
1 tsp. salt
2 Tbsp. oil or melted butter

Mix wet mixture well.  Separately, stir together:
1 2/3 cup whole wheat flour
1 tsp. baking soda

Stir into oats mixture until completely combined.  Spoon batter into muffin tins (lined or greased) to 3/4 full.  Bake at 400 for 15-17 minutes, until top is springy when lightly touched.  Makes 20 muffins.  Eat warm, or freeze when cooled.

7 comments:

MDiskin said...

I had oatmeal muffins on my mind yesterday also! These look lots easier than the recipe I was looking at.

Eimear Greaney said...

nice post on muffins - which i must try - it reminded me of porridge bread. i make it a bit as its a handy hunger stopper (i have a dreadful sweet tooth so find it a good snack as its a lower gi than bread etc) basically its a 500g tub natural yoghurt mixed with 2 tsp bread soad and half tsp salt. mix in 2 tubs of porridge oats (normal kind - using the empty yoghurt pot) and add 1 egg. you can mix in a grated apple and cinnamon or rosemary and roast veg or churizo and add 1tbsp milk if desired. bake 180deg 50min remove from tin and bake 10min.

Lana said...

I love oatmeal muffins! These are a great jumping off recipe for adding some things to make hubby like their healthy fiber filled selves. Chocolate chips and he will be quite happy.

Jan said...

My sister makes gorgeous rhubarb and ginger breakfast muffins. Sometimes - if I'm lucky - she'll make a batch for me. Jx

Sew Blessed Maw [Judy] said...

SOunds so good..

Sarah Barry said...

I have a similar oatmeal muffin recipe and they are SO good! How can something so plain be so good?!
You've inspired me to make them soon. They are the perfect bite in the early morning when it's still dark outside and I'm drinking my coffee alone.

Polly said...

These look great. I only have steel cut oats in the house right now; bummer...I want to de-glutenize this and try it soon. I am sorely lacking in breakfast inspiration right now. If my little people would eat these muffins, that would be great!

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