Thursday, March 4, 2010

Breakfast!


I nearly always "mess" with recipes. For this one, I substituted half whole wheat flour, and next time I make it, will try using oil instead of butter.

Cinnamon-Topped Oatmeal Muffins
From Anna-Cajsa Gipson in the Spring 2010 Penzey’s catalog, makes 12

1 c old fashioned oats (not quick)

1 c buttermilk

¼ c butter (1/2 stick)

1/3 c brown sugar

1 egg

1 tsp vanilla

1 c flour

1 tsp baking powder

1 tsp salt (use a little less – they were pretty salty)

½ tsp baking soda

2-3 Tbs cinnamon sugar

Preheat oven to 400F. Combine the oats and buttermilk in a bowl and let stand for 10 minutes. In a large mixing bowl, cream together the butter, brown sugar, egg, and vanilla. Add the oat mixture and stir to blend. Add the flour, baking powder, salt, and baking soda and mix well. Spoon the batter into a well greased muffin pan, filling about 2/3 full. Sprinkle each muffin generously with cinnamon sugar (this will make a crusty layer on top). Bake at 400F for 20-25 minutes. Let cool about 5 minutes, then carefully remove the muffins by grabbing each one with tongs or a fork and lifting them out. Don’t turn the pan over or the cinnamon sugar will fall off.

3 comments:

  1. Anna-Cajsa GipsonMarch 9, 2010 at 3:57 PM

    I'm glad you liked it! Since you mess with recipes, I've always wanted to add applesauce or dried cranberries, but have never been brave enough to try. Let me know if you do.

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  2. Mmmm, those are both good ideas!

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  3. I made these and thought they were a little salty. Because of the buttermilk, I'll omit the salt next time. Other than that, they were really good. My mother couldn't get enough of them. And my husband thought they were really good also. They disappeared pretty quickly. I also used 1/2 whole wheat flour.

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