Buttermilk Oatmeal Muffins

My huge canister of Quaker Oats is working overtime these days.  Tonight I'm baking oatmeal muffins, a first effort.  This recipe is adapted from one I found online at allrecipes.com.  People who reviewed the online recipe commented that it was much like one they'd used for years from Quaker Oats, one their parents or grandparents used to make.

I love the legacy that food and recipes provide for future generations.  Did you ever have a nostalgic conversation about food and memories?  It's amazing how enthusiastic people become when they discuss meals they enjoyed growing up, and time spent in the kitchen learning to cook or bake.  I love that.

Back to muffins:  many of the reviews mentioned the light, moist texture of these muffins.  They're made from the most basic ingredients -- buttermilk, brown sugar, oats -- and go together very easily.  I'm looking through my oven's window now, and see them rising gently.  The acidic nature of buttermilk combined with baking powder and baking soda guarantee a nice rise and a light, airy muffin.  I added cinnamon so there's a slight vanilla/cinnamon aroma that I'm just beginning to notice.  Some of the people who used this recipe added grated apple, which sounds lovely.  For this first-time testing, I'm going basic and if they are a hit (which I'm sure they will be) I'll make additions the next time.  You could add grated apple, mashed banana, or even chopped raisins.

Here's the recipe, and photos to follow:

Buttermilk Oatmeal Muffins

1.5 cups buttermilk (can be made with 1.5 cups milk and 2 tbsp. vinegar - let it sit for 5 minutes)
1.5 cups Quick cooking Oats (I used Old Fashioned and they seemed fine)
2 eggs
1/3 cup vegetable oil
2 teaspoons vanilla extract

In large mixer bowl, combine the buttermilk, oats, eggs, oil, and vanilla.  Mix very well.  Let sit for 15 minutes for the oats to soften.

In separate bowl, stir together very well:

1.5 cups flour
1.5 cups packed brown sugar (yes, that's right)
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Add the dry ingredients to the wet ingredients in the mixing bowl, and mix well.

Fill paper-lined baking cups 2/3 full.  Bake at 400 degrees F for 18 minutes or until tops are dry and bounce back when lightly pressed.

You can eat them warm or let them cool completely.  Warm is good, take my word for it!  They are delicious!  (They don't need a thing, but if it's a cold morning, warm one of these up and smear a little butter!)

And, here they are:

Stripped of its paper jacket...

Oh my goodness....