A tasty breakfast muffins with oatmeal and buttermilk.
Ingredients
- All-purpose flour
- Rolled oats
- White sugar
- Brown sugar
- Baking soda
- Baking powder
- Cinnamon
- Buttermilk
- Melted butter or oil
- Walnuts
HOW TO MAKE THIS RECIPE
- Preheat convection oven to 375 degrees F. Line muffin tray with muffin paper liners.
- Whisk the flour, rolled oats, white sugar, brown sugar, baking soda, baking powder, and cinnamon.
- Add the buttermilk and melted butter into the flour mixture. Blend well. Fold in walnuts.
- Pour the batter into the lined muffin tray.
- Bake for 20-25 minutes in the preheated oven at 375 degrees F.
Tools Needed
muffin tray
12 muffin liners
How to Store
Store in an airtight container and can be kept in the refrigerator for a week.
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Oatmeal Buttermilk Muffins
A tasty breakfast muffins with oatmeal and buttermilk
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Servings: 12 muffins
Calories: 197kcal
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup white sugar
- ¼ cup brown sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ cup buttermilk
- ⅓ cup melted butter or oil
- ½ cup walnuts coarsely chopped
Instructions
- Preheat convection oven to 375 degrees F. Line muffin tray with muffin paper liners.
- Whisk the flour, rolled oats, white sugar, brown sugar, baking soda, baking powder, and cinnamon.
- Add the buttermilk and melted butter into the flour mixture. Blend well.Fold in walnuts.
- Pour the batter into the lined muffin tray.
- Bake for 20-25 minutes in the preheated oven at 375 degrees F.
Nutrition
Calories: 197kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 174mg | Potassium: 77mg | Fiber: 1g | Sugar: 13g | Vitamin A: 174IU | Calcium: 68mg | Iron: 1mg
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