These tender oatmeal muffins are studded with fruit and nuts, and flavored with buttermilk and cinnamon.
When I was a kid my dad made my brothers and me breakfast every morning.
When it got cold out he would start making us piping hot bowls of oatmeal.
Elise Bauer
He would throw in walnuts, raisins, and dates if we had them in the pantry.
These days, though, I switch it up a bit.
Usually, I go with pepitas and dried papaya.
Elise Bauer
Other times hazelnuts, almonds, and dried pineapple.
A preparation that makes for a nice change every now and again.
These muffins are the perfect breakfast bread for any morning.
In a separate bowl mix together the buttermilk, egg, vanilla extract, and butter.
Pour the wet ingredients into the dry mixture and stir together.
Be sure not to over-stir as that will cause the muffins to develop too many gluten bonds.
It should be thick and gloppy.
About 10 seconds of stirring should do; just enough to barely bring the ingredients together.
Scoop into prepared muffin tray and bake at 400F for 20 minutes or until a toothpick comes out clean.
Cool in the tray for a minute or two before transferring to a wire rack to cool completely.
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