Oatmeal Muffins – The Favorite Muffins at Garden Grove

1 cup quick cooking oats (uncooked)
1 cup buttermilk
1 cup firmly packed light brown sugar
1 egg
1 ¾ cups flour
1 teaspoon salt
1 generous teaspoon. Cake spice
½ teaspoon grated lemon or orange rind
½ cup vegetable oil
½ cup raisins

Combine oats and buttermilk in a large bowl; let stand 1 hour (or cover well and put in refrigerator overnight).
Add brown sugar and egg; mix well.
Combine the dry ingredients into a separate bowl and mix well.
Stir dry ingredients into the oat mixture. Stir in oil & raisins.
Spoon into greased muffin pans, filling one-half full.
Bake at 400 for 20 minutes.
Yields about 1 ½ dozen
Wrap any leftovers in foil and freeze. To reheat, thaw to room temp. and bake in foil at 350 for 15 minutes or until hot.

Back to Garden Grove