Oatmeal Breakfast Muffins
Easy to adapt and full of flavor these breakfast muffins are perfect for breakfast on the go or to pack in lunches.
Ingredients
- 1 cup Oatmeal (old fashioned)
- 1 cup Buttermilk
- 1 teaspoon Baking Soda
- 2 Egg lightly beaten
- 1/2 cup Brown Sugar
- 1/2 cup Vegetable Oil
- 1 cup Flour
- 1/2 teaspoon Salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground clove
- 1/8 tsp ground nutmeg
Cinnamon Streusel Topping
- 1/2 cup Flour
- 1/2 cup Brown Sugar
- 1/2 cup Oatmeal
- 1 teaspoon Cinnamon
- 1/2 stick Butter
- dash of salt
Instructions
- Preheat oven to 350 degrees.
- Mix oatmeal and buttermilk together in bowl and let set for 10 minutes.
- In large bowl whisk together, flour, cinnamon, ginger, clove, nutmeg, and salt.
- Add eggs to oatmeal buttermilk mixture beat lightly, add brown sugar, and vegetable oil combine well. Sprinkle baking soda over wet ingredients.
- Make a well in dry ingredients, pour wet ingredients into flour and fold together with a spatula until just combined.
Streusel
- Combine flour, brown sugar, and oatmeal, and cinnamon, cut 1/4 cup of butter into dry ingredients until you get a consistent crumble topping. You can use a pastry cutter, a fork, or your fingers.
- Regular size muffins: Spoon 1/4 cup muffin batter into paper lined muffin tins, cover top of batter with streusel topping, be generous pressing streusel topping down so it creates a compact layer of crumb, use all the topping. Large muffins: 1/2 cup batter. Bake at 350 degrees for 18 minutes for regular sized muffins or 22 minutes for large muffins.
Notes
BUTTERMILK substitute = if you do not have buttermilk on hand, pour 1 cup of milk add 1 tablespoon of white vinegar. If you don't have white vinegar you can use lemon juice.
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