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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This is an adopted recipe from the Great Adoption Feb 2005. I've finally tried it out on 15 Nov 2005. I have halved the salt as I found it a bit too saltish but other than that,and the optional ingredients, everything else is the same. Ingredients:
1 cup quick-cooking oats |
1 cup buttermilk or 1 cup sour milk |
1 cup unbleached flour, sifted |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/3 cup butter or 1/3 cup regular margarine |
1/2 cup brown sugar, packed |
1 large egg |
1/4-1/2 teaspoon cinnamon (optional) or 1/4-1/2 teaspoon orange zest (optional) |
Directions:
1. Combine oats and butter/sour milk in small bowl.
2. Mix well and let stand 1 hour.
3. Sift together flour, baking powder, baking soda and salt (and cinnamon if using); set aside.
4. Cream together butter and brown sugar (and zest, if using) in mixing bowl, using electric mixer at medium speed.
5. Add egg; beat until light and fluffy.
6. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition.
7. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full.
8. Bake in 400 degree F. oven 20 minutes or until golden brown.
9. Serve hot with homemade jam or preserves.
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