Oatmeal Muffins
Oatmeal muffins made with buttermilk and brown sugar are an easy way to get a homemade breakfast on the table. The rolled oats soak in the buttermilk first, which softens them and gives the crumb a moist, hearty texture. Coconut adds a little chew and sweetness. The batter takes one bowl for wet and one for dry, and the recipe makes a dozen. Add raisins or swap in blueberries for variety.
Instructions
Stir the rolled oats and buttermilk together in a mixing bowl and set it aside while you prepare the dry ingredients, so the oats can start to soften.
In a second bowl, combine the flour, coconut, brown sugar, baking powder, baking soda and salt. Stir until evenly mixed, then make a well in the center.
Add the egg and margarine to the oat mixture and mix well until no streaks of egg remain.
Pour the oat mixture into the well of the flour mixture all at once. Stir only until the dry ingredients are moistened, since a few lumps are fine and overmixing makes tough muffins.
Spoon the batter into muffin cups, filling each about three quarters full.
Bake at 400°F (200°C) for 15 to 20 minutes, until the muffins are set and cooked through.
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