A tasty breakfast muffins with oatmeal and buttermilk.
Ingredients for Making the Muffins:
- All-purpose flour
- Rolled oats
- White sugar
- Brown sugar
- Baking soda
- Baking powder
- Cinnamon
- Buttermilk
- Melted butter or oil
- Walnuts
Instructions for Making Oatmeal Buttermilk Muffins:
- 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
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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