These yummy oat muffins are hearty and chewy. They’re also great when frozen and reheated.
Preheat oven to 350 degrees F (175 degrees C). Combine buttermilk and oats in a small saucepan; heat just until warm; set aside. Grease muffin cups or line with paper muffin liners.
In a large bowl, combine honey and vegetable oil with oat mixture. Combine flour, baking powder, baking soda and salt; stir into wet mixture. Pour batter into prepared muffin cups.
Bake in preheated oven until lightly browned, about 30 minutes. Serve warm.
Per Serving: 154 calories; protein 4.9g; carbohydrates 24.4g; fat 4.8g; cholesterol 1.8mg; sodium 246.1mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.