These muffins are good stuff. They're a simple recipe and you can put just about anything in them. I love to put blueberries in mine but there are endless combinations. Dried apricots, walnuts, diced bananas, cinnamon and apples, dried cranberries - I did a few blueberry and a few dried cranberry with walnuts, but they're also delicious plain! They are great for a quick breakfast (just pop them in the refrigerator and then nuke them for about 10 seconds) or Sunday morning breakfast treat. I'm sure some of you will adapt it to use less oil and/or without the brown sugar, and if you do, let me know how they turn out!
1 cup buttermilk (or 1 cup milk + 2 Tbsp. white vinegar)
1/2 cup brown sugar
1 cup whole wheat flour (or regular AP flour, if you wish)
1/2 heaping teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup oil (I use sunflower or melted coconut oil)
Soak the oatmeal in the buttermilk in a large bowl for 20 minutes. Preheat oven to 400 degrees and grease a 12 muffin pan. Add the egg and sugar to the bowl and whisk until combined. Add flour, salt, cinnamon, baking soda and baking powder and gently mix. Stir in oil until well combined (being careful not to overmix). Gently mix in fresh blueberries (about 1 cup) or other desired ingredients*. Bake for 15 minutes. Makes about 9 regular sized muffins.
* I also sprinkled a bit of cinnamon and raw sugar on top to give a bit of crunchy sweetness.