Tuesday, January 14, 2014

Buttermilk Oatmeal Raisin Muffins

Buttermilk Oatmeal Raisin Muffins

Sunday is clean-out-the-refrigerator-day as Monday is garbage day here.  Now that the holidays are over, this Sunday it was more urgent than usual to go through all the shelves and drawers.  And 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. 

I learned that I don't really like to have to make muffins first thing in the morning, as I am not really awake yet, and it was hard to concentrate on following the directions.  Had to read them over and over to be sure I wasn't making a mistake.

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

Here's how to make them.

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 from a blog reader:  don't use paper liners who the muffins will stick, based on experience.)

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 over-bake.
Remove from the oven, let cool for 5 minutes on a rack, then turn out of the pan to finish cooling.

Great with coffee in the morning! Or a good breakfast-on-the-go item!

B

















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