These muffins are quick and easy to make for breakfast. I also make them for the coffee that’s served after church on Sunday, too. The church is the same little white country church I attended as a child.
1 cup buttermilk (or 1 cup of milk with 1 tablespoon of lemon juice added)
1 cup oatmeal (either quick-cooking or old-fashioned oatmeal; I like to use the old-fashioned oatmeal)
1/2 cup of brown sugar
1/2 cup cooking oil
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon cinnamon
1 medium-sized apple chopped
1/2 cup raisins
1/2 cup chopped walnuts (optional)
Pre-heat the oven to 375 degrees. Chop the apple into small pieces and put into a mixing bowl. Add the raisins. Measure out the remaining ingredients. Stir just until the dry ingredients are moistened. Grease muffin cups and fill to 2/3 full. Bake for 20 to 25 minutes or until golden brown. Allow to cool for 5 to 10 minutes, then remove from the muffin tins. Makes 2 dozen muffins.
Hint: Instead of greasing the muffin tins, use cupcake papers. I always do. That way I don’t have to work so hard to scrub out my muffin tins!
Note: If you want bigger muffins, divide the batter into 12 muffin cups.
Extra note: Instead of chopped apple and raisins, you can use 1 1/2 to 2 cups of dried apricots cut into small pieces or 1 1/2 to 2 cups dried cranberries, if you like. Also add another quarter cup of milk to make up for the moisture in the apple pieces.