OATMEAL BUTTERMILK MUFFINS

Last Friday was the first time this year that Friend Janice and I got out to some estate sales. We didn't have many to choose from, but the ones we went to were fairly good. It is amazing what people collect. One house we went to had so much merchandise that was still unopened. We only had one sale that Friday was the first day. The other two had started on Thursday which meant everything was 25% off on Friday. I bought almost new Lee jeans and Dockers jeans for $2 each. I was so excited. I know you are wondering so I won't keep you in suspense any longer. Yes, I did buy two new cookbooks. The recipe I am sharing with you today came from one of the cookbooks.

OATMEAL BUTTERMILK MUFFINS

1       cup rolled oats
1       cup buttermilk
1/2   cup butter (1 stick)
1/2   cup brown sugar
1       egg
1       cup flour (I used whole wheat pastry flour)
1       teaspoon baking powder
1/2   teaspoon baking soda
pinch of salt
1/4   cup raisins

Combine the oats and buttermilk in a bowl and allow to soak for 1 hour.





Preheat oven to 400 degrees F. Grease or spray a 12-cup muffin pan. 

With an electric mixer, cream the butter and brown sugar

until light and fluffy.

Add egg. Beat to combine. (Looks like I forgot to take a picture.)

Sift together the flour, baking powder, baking soda, and salt.

Stir the flour mixture alternately into the butter mixture with the oat mixture, beginning and ending with the flour mixture.

(The oat mixture after it sets for an hour.)

Fold in the raisins.

Divide the batter evenly among the 12 muffin cups, filling each about 2/3rds full.

Bake for 20 - 25 minutes.

Transfer muffins to a wire rack to cool. (Running a knife around the inside of the cup will help remove the muffins.)


Great still a little warm.

Hilaire Walden's Cookies - irresistible biscuits, brownies, and bars.