Ready for the third installment in Helen’s Recipe Box? While I still haven’t decided on an official project name, you can read more about what I’m doing here. The quick version is that I’ve finally started going through the two recipe boxes I inherited from my mom’s Aunt Helen when she passed away nearly 10 years ago.
Thus far, I’ve made date bread and guacamole and my hope for this post was to make something in the Main Dish category. But because it took until this morning to start flipping through the recipe cards and I had to leave for the day right before lunch, I knew I needed something that would come together quickly and be photo-ready in daylight hours. The Quickbread section won me over once again with its simple-to-make Oatmeal Muffins. That they contained buttermilk was a bonus as I’ve been trying to burn through a 25-pound bag of buttermilk powder purchased years ago from a bakery that was shutting its doors.
The muffins went together while I was on the phone with a friend–it was that easy. With 1 cup oats and 1/2 cup flour, the batter seemed small, but Great-aunt Helen lived alone, and the nine-muffin batch would have been perfect in her kitchen. She may have whipped them up to take on the camping and hiking trips she enjoyed so much, or maybe would grab one for breakfast before she hopped the city bus (Helen didn’t own a car) for her job in the Department of Social Work at the University of Minnesota.
No matter when Helen enjoyed these muffins, I can see why she kept the recipe. While they won’t win Extreme Flavor awards, these muffins were lovely and ordinary in the best way. The list of ingredients reads like a bowl of oatmeal and that’s as good a flavor description as any.Paired with a salad, they made a lovely lunch and my husband has already set one aside for breakfast.Being as plain as they are, these muffins are a great canvas for add-ins: nuts, chocolate, dried or fresh fruit, cacao nibs are only a few that would work marvelously well. (That’s a descriptor Great-aunt Helen would have used: “marvelously well.”)
Next week, we’ll find a beverage to accompany these muffins as the fourth installment of Cocktail U goes to (Word)press. Until then, get baking!Great-aunt Helen’s Oatmeal Muffins
- 1 cup old-fashioned rolled oats
- 3/4 cup buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- Pinch salt
- 3 tablespoons butter, melted
- 1 large egg
Heat oven to 400ºF. Line 9 muffin cups with paper lines or coat with nonstick spray.
In large bowl, stir together oats and buttermilk; set aside while gathering other ingredients.
In medium bowl, whisk together flour, sugar, baking soda, and salt. In small bowl, stir together melted butter and egg; stir into oat mixture. Gently stir wet ingredients into dry ingredients just until mixed. Divide batter evenly among prepared muffin cups, filling each about two-thirds full. Bake 15 to 18 minutes or until toothpick inserted into center of muffin comes out clean. Cool on wire rack. Makes 9 muffins.