St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Oatmeal Muffins I
This makes about 18 moist, rather chewy muffins.

Combine in a bowl and let stand.  
If you use old fashioned rolled oats it must stand about a half hour. 
If you use quick oats, just let it stand while you mix the other ingredients.

3 cups buttermilk
1 1/2 cup rolled oats

Beat in:
2 eggs or 1/2 cup Egg Beaters or 3 egg whites or 1 egg and 2 egg whites
2/3  cup brown sugar

Stir together:
1 cup whole wheat flour
1 cup white flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt

Stir in one of the following combinations of ingredients:

1 entire nutmeg, freshly grated
Or:
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/4 tsp cloves
1/2 cup raisins
or:
grated rind of 1 orange or lemon
1/2 cup currants
For this combination, stir rind into wet ingredients, the currants into
dry ingredients.  Sprinkle tops of muffins with cinnamon sugar before
baking.
or
2 T lemon juice
grated rind of 2 lemons
1 T poppy seeds
Use 1/2 cup honey instead of brown sugar
or
1 cup blueberries

Stir dry ingredients into the wet ones until just blended. Spray muffin
cups with Pam. Fill muffin cups nearly full and bake at 400º for 15 to
20 minutes.

Date: Sat, 03 Aug 2002 
From: Susan Hagen 
Subject: [Fwd: RE: Weetabix/muffins from cereal]