Yesterday, we threw together a quick vegetable soup and some muffins for our lunch, and then took some to a Mommy-friend of ours who needed a little boost.
Since she wanted the recipe, I thought it might be of interest to others as well.
First, the recipe as written, and our changes marked in italics.
Buttermilk Oatmeal Muffins
1 cup quick cooking oats
1 cup buttermilk (substitute for diary allergies one cup water with a few drops of lemon or lime juice)
1 egg, beaten
1/2 cup packed brown sugar (we lessen the amount of sugar by not packing the cup)
1/4 cup vegetable oil (we use olive oil due to concerns about the GMO canola and corn)
1 cup all purpose flour (we used a mix of 50/50 white and whole grain spelt flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
In a bowl, soak the oats in buttermilk (or it's substitute) for 15 minutes. Stir in eggs, sugar, and oil. Combine flour, baking powder, baking soda, and salt; stir into oat mixture just until moistened. Fill greased or paper lined muffin cups 3/4 full. Bake at 400 degrees for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack. Yield--about 8 muffins. Needless to say, we always triple this recipe.
This is a family staple and goes great, as mentioned before, with a vegetable soup.