Breakfast
Oatmeal Muffins
Serves 12 · 25 minutes
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Sign in| Bread |Breakfast A delicious muffin recipe that makes an excellent breakfast.
Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 1 cup (240 ml) rolled oats
- 1 cup (240 ml) cultured buttermilk
- 1 egg
- ¼ cup (60 ml) margarine
- 1 cup (240 ml) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (180 ml) brown sugar
- ¼ cup (60 ml) coconut
Method
- Stir rolled oats and buttermilk together in a mixing bowl.
- Combine flour, coconut, brown sugar, baking powder, baking soda, and salt in another mixing bowl. Stir together to mix. Make a well in the center.
- Add egg and margarine to oat mixture. Mix well.
- Pour all at once into flour mixture. Stir just to moisten.
- Fill muffin cups ¾ full.
- Bake at 400°F (200°C) for 15–20 minutes.