Buttermilk-Oatmeal-Raisin Muffins

This low-sugar, flavorful muffin recipe is from my friend Lee in Vermont. Start the muffin preparation the night before you plan to bake them.



Step: 1

Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.

Step: 2

Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.

Step: 3

Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.

Step: 4

Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.

Step: 5

Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.

Step: 6

Divide batter evenly into the prepared muffin tin.

Step: 7

Bake in the preheated oven until set and golden brown, 22 to 28 minutes.


Per Serving: 166 calories; protein 4.1g; carbohydrates 24.6g; fat 6.5g; cholesterol 29.9mg; sodium 208.2mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.

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