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Recipe: Upper Crust Bakery Oatmeal Muffins (using whole wheat flour)

Breads - Muffins, Quick Breads
UPPER CRUST BAKERY'S OATMEAL MUFFINS

1 1/3 cups old fashioned oats, uncooked
1 1/3 cups buttermilk
3 eggs, lightly beaten
1/3 cup light brown sugar
1/3 cup canola oil
2/3 cup all-purpose flour, sifted
2/3 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder

Preheat oven to 400 degrees F. Lightly grease standard size muffin cups.

Place oats and buttermilk in a bowl and stir to combine. Add beaten eggs to that mixture and mix well with a spoon. Add brown sugar and oil to the mixture. Stir well, making sure that clumps of sugar are dissolved.

In a separate bowl sift the dry ingredients together. Turn the oatmeal mixture into the dry ingredients and stir only to dampen them. Do not over mix. (These muffins will dome better if final mixture sits for about 15 minutes or so before filling muffin cups.) Divide batter between prepared muffin pan cups.

Bake for 20-25 minutes or until a light to medium golden brown. Turn baked muffins onto a wire rack and cool.

Makes 11 or 12 muffins
Source: Unknown
MsgID: 3157974
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter U Recipes - 04-14-15 Daily Recipe...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:

Morning Muffins
Make 12 regular size muffins or 6 large "bakery" style muffins. "Regardless of size, they'll be delicious!" - From: Mazola Oil
"we add molasses and use wild blueberries; we like the lower water content of the wild ones. The muffins are topped with almond streusel, for more flavor and texture." - From: Bouchon Bakery
"A great whole grain treat to start the morning off right." - From: Mazola Oil
"These muffins are filled to the brim with dried fruit and flaxseeds. If cranberry isn't your fruit, use dried cherries or dried apricots instead." - From: Canadian Living Best Recipes Ever
"This batter will keep in the refrigerator, covered airtight, for up to two weeks." - From: The Times-Picayune
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