Buttermilk Oatmeal Muffins
The March’s What’s Baking Challenge was baking something from my heritage. Unfortunately I didn’t have a lot of luck finding ingredients for any of the Indonesian recipes that I had. Since I still wanted to participate, I decided to blog about these muffins instead, because the flavor reminded me of a similar cupcake/muffin recipe that I grew up eating in Indonesia (minus the chocolate chips). The quick cooking oats were moistened by the buttermilk; and really added a nice delicate texture to these muffins. These muffins, however, aren’t very sweet, which is why the chocolate chips are important if you have a sweet tooth, or just skip them if you want something less sweet :) To see what delicious goodies everyone else baked up this month, check out our host Amanda’s round up, on Our Italian Kitchen. Happy baking!!
Adapted from Sweet Savory Southern as seen on And then I do the Dishes
1 1/2 cups quick-cooking oats
1 1/2 cups buttermilk
2 eggs, beaten
3/4 cup packed brown sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
2 tsp vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Handful of chocolate chips (optional)
In a large mixing bowl, soak the quick cooking oats in buttermilk for 15 minutes.
In the meantime, preheat oven to 400 F. Grease a muffin tin or line with paper muffin cups.
Mix in eggs, sugar, oil, applesauce and vanilla in the oat and buttermilk mixture.
In a medium bowl, combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened.
Fill prepared muffin tin three-fourths full. Sprinkle with chocolate chips, if using. Bake in preheated oven for 18-20 minutes or until a tooth pick inserted in the center of muffin comes out clean.
Cool in pan 5 minutes before removing to a wire rack.
Yield: 16 muffins