Mom would make these muffins, along with many different kinds of coffee cakes, to provide a sweet treat for breakfast. She would serve them with butter and some really good crab-apple jelly. It’s difficult to eat one of these without being transported right back to childhood.
Yield: 1 dozen muffins
Soaking Time: At least 1 hour
Bake Time: 15–20 minutes
Ingredients:
- 1 cup quick-cooking oatmeal (not instant)
- 1 cup buttermilk
- 1 large egg
- ½ cup brown sugar
- ½ cup shortening, melted and cooled slightly
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
Instructions:
- Combine the oatmeal and buttermilk in a bowl. Let soak for at least 1 hour. The oatmeal can soak longer if convenient.
- Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.
- Add the egg to the oatmeal mixture and beat well.
- Add the brown sugar and mix until combined.
- Slowly stir in the melted shortening, making sure it has cooled enough that it won't cook the egg.
- In a separate bowl, combine the flour, baking powder, baking soda and salt.
- Fold the dry ingredients into the oatmeal mixture using as few strokes as possible, mixing only until everything is combined.
- Divide the batter evenly among the 12 prepared muffin cups.
- Bake for 15–20 minutes, until the muffins are lightly browned and a tester inserted in the center comes out clean.
- Serve warm with butter and crab-apple jelly.
Cook’s Note: I measure the flour before sifting, since the primary purpose here is to remove any lumps. I also don't wait too long for the melted shortening to cool; instead, I add it slowly to the oatmeal mixture so it doesn't shock or cook the egg.
Source: Mom’s Recipe