recipelink.com Chat Room Recipe Swap - 2000-11-19
From: recipelink.com

Recipe: Oatmeal Muffins
Newsgroup: rec.food.baking
Date: 12/10/1998
Author: Karen

This one is my favorite muffin recipe. The oats are soaked in the buttermilk
overnight, cutting down on one morning prep step. White flour may be substituted for the whole wheat -- the original recipe was actually all white, I just prefer the extra oomph of whole wheat, and using white whole wheat (available from King Arthur Flour) doesn't change the taste.

Serving Size : 36

3 cups rolled oats
3 cups buttermilk
1/2 cup butter
3/4 cup brown sugar, packed
3 large eggs
3 cups white whole wheat flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
2 1/2 teaspoons salt

Allow the rolled oats to soak in the buttermilk overnight. Mix the butter, brown sugar, and egg together thoroughly. Sift flour, baking powder, soda and salt and stir in alternately with the rolled oats and buttermilk mixture. Fill greased muffin tins 2/3 full. Bake in a 400 degree F. oven until golden brown (20 to 25 minutes).