I’ve actually looked at this recipe for Oatmeal Breakfast Muffins several times. I even meant to make it for dinner the other night, because I needed something really easy to feed the kids before I went to a church dinner. It’s not a difficult recipe, but I’ve been tripped up more than once because of the time table; you have to soak the oatmeal in the buttermilk for an hour before mixing up the muffin batter and baking the muffins. I sure forgot to do that in time Thursday night. This morning, however, since the kiddos were up early, I made a concerted effort to get things soaking, and as a result, we finally managed to have these muffins for breakfast.
I have to say, they were pretty tasty, too. They weren’t as similar to last week’s chocolate chip muffins as you might expect; the oatmeal and the buttermilk lend a very specific flavor and texture. And they were VERY filling (I actually subbed in wheat flour for a quarter cup of the flour–I couldn’t even tell–and the oatmeal gives them a lot of heartiness as well). They were a hit with everyone, and I couldn’t resist munching on them once or twice during the morning. My only problem is that they spread instead of rising into little domes; Andrea says this is a common altitude problem, but I find it interesting that both ‘soak oats in buttermilk’ recipes that I’ve tried have the same problem. It doesn’t affect the taste at all, so I don’t really care, but you’ve got to be careful when removing the muffins from the tin. If you do it when they’re too hot, you’ll just pull off the tops and leave the bottoms sitting there, sad and alone. Wait until they cool a little, and if you’re careful, you should be home free. Enjoy!