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Oatmeal Currant Muffins
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Description
An unusually wet batter, but this recipe produced a fantastically light and healthy muffin.
* Inspired and adapted from a Gourmet magazine recipe that was printed in 1995.
Ingredients
- 1 cup Buttermilk (or Scant Cup Milk Plus 1 Tablespoon Of Lemon Juice)
- 1 whole Large Egg
- ½ cups Firmly Packed Dark Brown Sugar
- ½ cups Canola Oil
- 1 cup Quick Cooking Rolled Oats (not Instant)
- 1 cup All-purpose Flour
- ½ teaspoons Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ cups Dried Currants
Preparation
Preheat oven to 400 degrees F. Line muffin tin with paper liners.
In a large bowl, combine buttermilk, egg, sugar and oil. Add oats. In another bowl, combine flour, salt, baking powder and soda. Add dry ingredients to wet ingredients, then mix in currants.
Divide batter among 12 paper lined muffin cups. Bake in middle of oven for 20 minutes, or until golden and tester comes out clean.
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jennypleigh on 4.26.2011
These look yummy!!