How to Make Buttermilk-Oatmeal-Raisin Muffins - A Step-by-Step Guide

Welcome to our kitchen, where we're always whipping up something delicious and comforting. Today, we're excited to share with you our recipe for Buttermilk-Oatmeal-Raisin Muffins. These sweet and satisfying muffins are perfect for a quick breakfast on the go, an afternoon snack, or a tasty addition to a weekend brunch spread. Packed with wholesome oats, plump raisins, and tangy buttermilk, these muffins are sure to become a new favorite in your baking repertoire.

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Ingredients

  • 1 cup buttermilk
  • 1 cup rolled oats
  • ½ cup raisins
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons wheat germ
  • ⅓ cup butter
  • ¼ cup packed light brown sugar
  • 1 tablespoon honey
  • 1 egg

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 40 mins
  • Servings: 12
  • Yield: 1 dozen

  • Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
  • Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
  • Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
  • Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
  • Divide batter evenly into the prepared muffin tin.
  • Bake in the preheated oven until set and golden brown, 22 to 28 minutes.
  • Nutrition

    166 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 30mg
    • Sodium: 208mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 2g
    • Total Sugars: 11g
    • Protein: 4g
    • Vitamin C: 0mg
    • Calcium: 65mg
    • Iron: 1mg
    • Potassium: 171mg