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Irish Oatmeal Muffins

Irish Oatmeal Muffins Recipe

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.
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Prep Time 20 mins
Cook Time 6 hrs 20 mins
Course Breakfast/Snack
Cuisine Irish
Servings 24 muffins
Calories 91.4 kcal

Ingredients
  

  • 2 cups buttermilk
  • 1 cup rolled oats
  • 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

Instructions
 

  • Combine the 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 the oven to 400. Grease the muffin tins.
  • Put the eggs in a mixing bowl and beat just till the yolks and whites are blended.
  • Add the sugar and beat till smooth and well blended.
  • Add the buttermilk-oatmeal mixture.
  • Add the flour, baking soda, salt and oil.
  • Beat till batter is well mixed.
  • Fill the muffin tins 3/4 full of batter. They usually bake about 20 minutes, but start testing for doneness after 15 minutes.
  • Either remove the muffins from the tins and cool on racks or serve hot from the pan.

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Nutrition

Serving: 1074gCalories: 91.4kcalCarbohydrates: 16gProtein: 2.8gFat: 2.1gSaturated Fat: 0.5gCholesterol: 16.3mgSodium: 179mgFiber: 1.2gSugar: 7.7g
Keyword Breads, European, Grains, Healthy, Quick Breads
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