Irish Oatmeal Muffins

March 4, 2013


Sometime last year, I wrote about one of my favorite cookbooks and mentioned how the Irish Oatmeal muffin recipe in it is easily my most-often-made recipe of all time. It's the perfect muffin. Not too sweet, very moist, holds up well to jam, is great just with butter, is in fact, great COLD WITH NOTHING ON IT ALL.

Now that's a good muffin!

I was lazy last year, and only took a picture of the recipe within the book, which may have strained your eyeballs a bit. So today I'm taking the time to write this baby out. It's an early St. Paddy's Day present to you!

It really is the best muffin ever, despite its somewhat plain appearance. You can make them mini. You can make them regular. You can have them tea. Or not, if you're weird. But YOU SHOULD MAKE THEM. They have a nice chewy texture. Do you like nice chewy bits? I do.



Irish Oatmeal Muffins (via 'The Breakfast Book')

Ingredients:

2 cups buttermilk
1 cup rolled oats
2 eggs
3/4 cup dark brown sugar
1 and 2/3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons vegetable oil

Directions:

Combine buttermilk and the oats at least 6 hours (preferably overnight) before mixing and baking the muffins. Stir well, cover, and let rest in the refrigerator.

Preheat oven to 400 degrees. Grease the muffins tins. (You will get about 18 muffins, so you'll need two muffin tins. I use my 12 cup muffin tin and my 6 cup muffin tin.)

Put the eggs in a mixing bowl and beat just until yolk and white are blended. Add the sugar and beat until smooth and well blended. Add the buttermilk-oatmeal mixture. Add the flour, baking soda, salt, and oil. Beat until the batter is well mixed. (You can even do this entirely with a fork or mixing spoon, if you don't want to use your mixer. This is an easy batter to mix.)

Fill the muffin tins 3/4 full of batter. They usually take about 20 minutes, but check for doneness at 15 minutes. (Mine are always done at 15 minutes.) Let cool a few minutes and them remove from muffin pans.

Makes anywhere from 18 to two dozen muffins.

You will love them! I hope. Plum or cherry jam would be amazing on these.




9 comments:

  1. These look yummy. I was sold when I saw they had buttermilk in them. Buttermilk makes baked goods BETTER, don't you think?

    ReplyDelete
  2. Putting these on the to-do list. And I bet it'll happen before the emptying of the dishwasher and folding laundry.

    ReplyDelete
  3. Looks splendid and moist. Thanks for sharing.

    ReplyDelete
  4. Those do look rather awesome. Perhaps I shall try them later in the week...

    ReplyDelete
  5. mmmmm, I'm sad they have to be started the night before. That takes planning... I will try though. I think I can, I think I can. I wish I had one right now!!!

    ReplyDelete
  6. Oatmeal cookies or muffins are just so good! Simple recipe and it really seems yummy! Thanks for sharing!

    ReplyDelete
  7. Oh I'm so glad you all liked the look of the muffins! I hope you try them, you won't be disappointed :)

    ReplyDelete
  8. these look amazing! and sound so easy, we'll be making them for sure!

    ReplyDelete
    Replies
    1. SERIOUSLY easy! and just the best basic muffin ever, truly. :)

      Delete

Comments TOTALLY make my day! Let's keep everything friendly and polite and 'use our tea party manners :)

Related Posts Plugin for WordPress, Blogger...