Breakfast · By Sharon
Buttermilk Oat WholeWheat Muffins
These healthy muffins have been a regular weekend breakfast treat in our home since our kids were little. I've made them even healthier by substituting whole wheat flour and adding chopped nuts. We also use the sprouted organic oats now. They have a wonderful chewy texture with the soaked whole oats. Being a simple grainy muffin, any honey or jam that you happen to adorn them with will stand out — enjoy!
Ingredients
- 1 cup rolled oats
- 1 cup buttermilk (or sour milk — 1 cup milk with 1 tbsp vinegar)
- 1 cup whole wheat flour
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- ½ cup Becel oil
- ½ cup brown sugar
- 1 tsp vanilla
- 1 egg, well beaten
- Option: can add ½ cup chopped nuts
Method
- 1
Start oven heating at 350°F.
- 2
Combine oats with buttermilk, and let stand for 30 minutes.
- 3
In another bowl sift flour, salt, baking soda and powder.
- 4
To the soaked oatmeal add oil, sugar, vanilla, and the beaten egg.
- 5
Stir the sifted dry ingredients into the wet oatmeal mixture. (Add your ½ cup chopped nuts if desired.)
- 6
Fill greased muffin tin with mixture — makes 12 medium muffins or 10 bigger ones.
- 7
Bake at 350°F for 13–14 minutes.
A note from Sharon
The oats need 30 minutes of soaking, so start this in advance.
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