Wheaty Oat Muffins

    (66)
    45 min

    These muffins are hearty, chewy, egg-free and a cinch to make. They are freezer-friendly and are the perfect snack to grab when on the go.


    64 people made this

    Ingredients
    Makes: 8 muffins

    • 350ml buttermilk
    • 80g porridge oats
    • 2 tablespoons honey
    • 2 tablespoons vegetable oil
    • 120g wholemeal flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Combine buttermilk and oats in a small saucepan; heat just until warm; set aside. Grease a muffin tin or line with paper cases.
    2. In a large bowl, combine honey and vegetable oil with oat mixture. Combine flour, baking powder, bicarbonate of soda and salt; stir into wet mixture. Pour batter into prepared muffin tin.
    3. Bake in preheated oven until lightly browned, about 30 minutes. Serve warm.

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    Reviews & ratings
    Average global rating:
    (66)

    Reviews in English (55)

    by
    27

    The recipe was great...I felt the muffins needed a little more something. I substitued cinnamon spice oatmeal for plain oatmeal and added a half a cup of walnuts. As a tip, don't heat the buttermilk too long, or the batter will be too lumpy.  -  21 Oct 2001  (Review from Allrecipes US | Canada)

    by
    16

    I loved the texture and the ease with which I made these muffins, but they were rather tasteless. I will, however, try them again -- next time I will add more honey, and maybe a bit of cinnamon and will NOT use paper liners (the muffins stuck to the liners and I ended up throwing away about a quarter of the muffin with the liner!).  -  04 Sep 2004  (Review from Allrecipes US | Canada)

    by
    15

    My 3 year old daughter can not have wheat, dairy, eggs or sugar so I altered these slightly and she loves them (and so do I). They are very moist and tastey. Like others, I doubled the honey and oil. I used spelt flour 2/3 and rice flour 1/3 instead of wheat flour. I also used soy milk with a tablespoon of lemon juice in place of the buttermilk. I added raisins as well and a bit a cinnimon. Oh and I also added about 3 tablespoons of ground flax to the oatmeal mixture. These are healthy and delicious. Thanks Joann.  -  15 Jul 2005  (Review from Allrecipes US | Canada)

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