I had an urge to bake and some buttermilk in my fridge. I've made buttermilk pancakes and buttermilk cookies, so I decided to try something different and make some muffins. After finding a base recipe for oatmeal buttermilk muffins, I made it unique with my own add-ins. Frog Hollow Farm dried peaches (from my swag bag at Foodbuzz) and chopped pecans were my mixers of choice, but you could easily throw in whatever dried fruit or nuts you have on hand.
Normally I like to make muffins with whole wheat flour, but I was out. Instead, I healthified these by substituting a mashed ripe banana for the oil. Sometimes low-fat muffins turn out weird, almost a gummy texture. That wasn't the case with these, thankfully. In fact, I shared some with my friend Paige who declared them to be the perfect density! They were a little tough to remove from the muffin liners, so don't be alarmed if the same happens to you.
With oats, fruit, and nuts, these are healthier than your average bakery muffin but still make for a tasty breakfast!
Oatmeal Buttermilk Muffins
adapted from allrecipes.com
*makes 12 muffins
-1 cup quick-cooking oats
-1 cup low-fat buttermilk
-1 egg, beaten
-1/2 cup packed brown sugar
-1 ripe banana, mashed
-1 cup all-purpose flour
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1 tsp cinnamon
-1/3 cup dried peaches, chopped (next time I'd increase!)
-1/3 cup chopped pecans
1. Preheat oven to 400F. Soak oats in a bowl in buttermilk for 15 minutes.
2. Stir in sugar, egg, and banana. In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Stir into oat mixture, just until moistened.
3. Carefully stir in chopped fruit and nuts.
4. Grease or line a muffin tin with paper-lined cups. Fill each cup 3/4s of the way full. Bake at 400F for 15 minutes, or until an inserted toothpick comes out dry. Cool for 5 minutes in the pan before removing and allowing to cool completely on a wire rack.