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)
- 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
- 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!)
- Preheat oven to 400 degrees and grease or place liners in a muffin pan.
- With an electric mixer, in a large bowl cream the softened butter and sugar until light and fluffy. Beat in the egg.
- 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.
- 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.
(Adapted from The Cook’s Encyclopedia of Cookies recipe)