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Based in Corning, New York and the beautiful Finger Lakes. Started in 2009 by Barbara Blumer with her family and friends. Her husband, Tom, now regularly contributes, too.

Over 900 Recipes and still growing

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Tuesday, January 14, 2014

Buttermilk Oatmeal Raisin Muffins

A good breakfast-on-the-go item
UPDATED 2019
Sunday is clean-out-the-refrigerator-day as Monday is garbage day here.  Now that the holidays are over, it was more urgent than usual to clean out the fridge. One of the items was a carton of buttermilk nearing its expiration date.
So, I looked for a recipe which would use 2 cups of buttermilk and found this one in my new cookbook which Tom gave me for Christmas.

I was surprised to see that you need to soak the oats in the buttermilk overnight.  Never done that before.  So, I was intrigued to see what would happen.

The result is a very moist interior and a well-browned crisp exterior, which Tom really liked. 

The only thing I would do differently next time is to add some lemon or orange zest.

---Barbara

Buttermilk Oatmeal Raisin Muffins
(adapted from the King Arthur Flour Baker's Companion)

Makes 12 large muffins

1 cup (3.5 ounces) quick-cooking or rolled oats
2 cups (16 ounces) buttermilk
1/2 cup (4 ounces) brown sugar
4 T. (1/2 stick, 2 ounces) butter, melted
1 large egg
1 t. baking powder
3/4 t. baking soda
1/4 t. salt
1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour
1 cup (6 ounces) raisins
Grated lemon or orange rind, about 1-2 T. (optional)

Soak the oats and buttermilk, covered and refrigerated, overnight.

Preheat the oven to 425 degrees.  Grease or spray with butter-flavored PAM a 12 muffin cup pan. (Note:  don't use paper liners or the muffins will stick.)

In a large bowl, combine the buttermilk and oat mixture, brown sugar, butter, egg, baking powder, baking soda, and salt. 

Gently stir in the flour and the raisins.  Do not over-mix.
Scoop into 12 even amounts in muffin pan, and bake for 20 minutes or until a tooth pick comes out clean.  Do not overbake.
Remove from the oven, let cool for 5 minutes on a rack, then turn out of the pan to finish cooling.

B