Buttermilk Oatmeal Muffins

I share this recipe because I love you!

I have searched for years for the "perfect" Oatmeal Muffin recipe and I'm happy to say I have found it!!!  I found this "original" recipe on allrecipes.com, and the reviews were great, but several people noted the changes they made.  Here is the recipe I ended up with taking their advice and adding an ingredient of my own.

I do recommend using "real" buttermilk for this recipe, instead of the homemade version.  If you don't have buttermilk and WANT to make these really bad, use 1 Tbsp. fresh squeezed lemon juice, 1/2 C plain yogurt, and enough milk to bring the mixture to 1 Cup.  This should at least give you the thickness needed. 

Buttermilk Oatmeal Muffins

Makes 8 or 9 (NOT 12)...

Ingredients:
1 cup oats
1 cup buttermilk
1 egg, beaten
1/2 C. brown sugar (or slightly less)
1/4 C. Extra Virgin Organic Coconut Oil (or use melted butter)
3/4 tsp. Vanilla
1/2 C. White Whole Wheat
1/2 C. Unbleached All-Purpose Flour
 (or you can use 1 C. all purpose and NO wheat, your choice)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. Cherry Berries (or other dried berries: raisins, blueberries, etc...)

In a bowl, soak oats in buttermilk for 15 minutes.  At the same time, bring 1/4 C. water to a boil, add dried berries and let soak for same amount of time. 

Stir egg, sugar, oil and vanilla into oat mixture.

Combine flour, baking powder, baking soda, salt and spices; stir into oat mixutre just until moistened.  Gently stir in berries (drain the water).  Place muffin cups into 8 or 9 coves of your 12 cup muffin pan.  Fill them with the thick batter.  Bake at 400 for 16-18 minutes (mine were done in 16), or until test done with toothpick.  Cool in pan 5 minutes and remove them to a wire rack.

Notes:
* You can use fresh berries if you choose, do not soak them.
* You can replace the coconut oil with regular canola oil and/or butter...OR applesauce.
* You can leave out the fruit if desired.
* You can use any flour you like, but I would limit it to 1/2 wheat (and it should be the White Wheat for fluffiness)..otherwise they may be dense.