Monday, February 9, 2009

Ingredients for 10 servings

1 cup rolled oats
1 large egg
1 cup buttermilk
1/2 cup unsalted butter, melted
1/2 cup packed down brown sugar
1 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 cup raisins or nuts or chocolate chips (optional)


Combine the buttermilk and oats in a large bowl, and let stand for about one hour.
Preheat the oven to 400 degrees F. Line a muffin tin with 10 paper muffin cups.
Stir the sugar, egg and butter into the oat mixture.
Pile all the remaining dry ingredients together atop the mixture, stirring them into the batter until just combined.
Carefully fold in any add-ins without over mixing (otherwise the muffins will become tough).
Divide the batter evenly among the the prepared muffin cups.
Bake in the middle of the preheated oven for about 25 minutes (or until the muffins are golden brown and firm).
Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool further.

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