1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 44g Recipe makes 24 muffins) |
||
| Calories 91 | ||
| Calories from Fat 18 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.1g | 3% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 179mg | 7% | |
| Potassium 105mg | 3% | |
| Total Carbohydrate 16.0g | 5% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 7.7g | ||
| Protein 2.9g | 5% | |
Irish Oatmeal Muffins
By: pattikay in L.A.
May 29, 2007
From The Breakfast Book by Marion Cunningham, posted for ZWT III. These sound great, though you have to plan ahead. I plan to try these very soon.
24 muffins
Ingredients
- 2 cups buttermilk
- 1 cup rolled oat
- 2 eggs
- 3/4 cup dark brown sugar
- 1 2/3 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Directions
1
Combine the buttermilk and the oats at least 6 hours (preferably overnight) before mixing and baking the muffins.2
Stir well, cover and let rest in the refrigerator.3
Preheat the oven to 400. Grease the muffin tins.4
Put the eggs in a mixing bowl and beat just till the yolks and whites are blended.5
Add the sugar and beat till smooth and well blended.6
Add the buttermilk-oatmeal mixture.7
Add the flour, baking soda, salt and oil.8
Beat till batter is well mixed.9
Fill the muffin tins 3/4 full of batter. They usually bake about 20 minutes, but start testing for doneness after 15 minutes.10
Either remove the muffins from the tins and cool on racks or serve hot from the pan.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Irish Oatmeal Muffins recipes
Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > European > Western > Irish
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: WiGal
On Mar 18, 2008
These are so good, that between 4 of us we only have 6 of them left (and I made 18 of them today)! I did add 3/4 teaspoon of cinnamon and some craisins. Thanks for sharing a keeper
From: Annacia
On Aug 13, 2007
5 stars all the way. Love that they are made with whole wheat to start and the healthy side just gets better from there. I made 12 muffins and used skim milk with lemon juice for the buttermilk (I let the milk and old fashioned oatmeal overnight together), a scant 1/4 cup Splenda brown sugar, 1/4 cup of egg white and a couple teaspoons of olive oil. I also added a (very) heaping 1/2 tsp of cinnamon. The outcome is fantastic. They are very tender and moist with very toothsome oatmeal with the kind of flavor that just keeps saying "just one more". I ate 3 with coffee for breakfast this morning and stashed the rest for later. The recipe is easy peasy, a bowl and a spoon is all you need to mix them up. Mine were done in 15 mins of baking. Thanks for this keeper Patti.
From: mikekey
On Jun 3, 2007
These were a delcious treat with my coffee. The oats were not "chewy" like some oatmeal muffins, because of the soaking. They are not too sweet. They are a SMALL muffin, so if you want a larger muffin, I suppose you could use larger muffin cups and bake a little longer (or just eat two! )These will become a Sunday morning regular here! Made for ZWT III.
From: Miss Erin
On May 30, 2007
These were good, I would probably make them again, especially if my husband stays on his health kick- oatmeal is one of his go-to items on the abs diet. Plan ahead! I mixed it up before bed and baked them off in the morning. THanks again.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved