Oatmeal Buttermilk Date Muffins

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Buttermilk makes so many breakfast baked goods taste better. When a pancake recipe calls for milk, I almost always use buttermilk instead, because it creates such a moist tender crumb. In this recipe, the buttermilk plays a special role, by plumping the oats, which results in a surprisingly light pastry. The dates add a sweet chewiness, so be sure to use a good quality fresh date (not hard or dry) and hand chop it.

(Yield: 12 muffins)

Ingredients:

  • 1 cupped rolled oats
  • 1 cup buttermilk (I mostly see 2% fat in the groceries here, so that’s what I use)
  • 1/2 cup (1 stick) softened butter
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1 cup of mixed flours (I used 1/2 cup a.p. flour + 1/2 cup spelt)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 – 1/2 cup chopped dates

Oatmeal buttermilk muffin batter

Steps:

  1. In a small bowl, combine the oats and buttermilk and allow to soak for 1 hour. (Full disclosure: I could only spare 40 mins. this morning, and they still came out great!)
  2. Preheat oven to 400 degrees and grease or place liners in a muffin pan.
  3. With an electric mixer, in a large bowl cream the softened butter and sugar until light and fluffy. Beat in the egg.
  4. In a separate bowl, whisk together the flours, baking powder, and baking soda. Stir dry ingredients into the butter mixture, alternating with the oat mixture. Fold in the dates.
  5. Fill the muffin pan and bake for 20 mins., or until a toothpick inserted in the center comes out clean. Cool for 5 – 10 mins. on a wire rack and then serve with butter.
  6. Enjoy!

 

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(Adapted from The Cook’s Encyclopedia of Cookies recipe)

Author: cardamomandcreme

I like to bake, garden, pick fruit, hike, and share good meals with friends and family! You can also follow my food adventures on Instagram @cardamomandcreme

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