Using up the remains of my sister's kitchen before the move, we made a whole army of cookies and a delicious raspberry pound cake. All good stuff, but nothing that seemed like breakfast this morning.
Plus, I just read an article on BBC about how sugar ages your skin. Oh mon dieu, if they're right, I'm going to look ninety soon!
Soaking the oats in buttermilk turns it to oatmeal pre-baking and helps incorporate them into the muffin batter. A great little technique. I'm wondering what else I can use it in. These muffins are not too sweet, making them perfect for a little honey or fruit preserves.
Buttermilk Oatmeal Muffins
1 cup oats
1 cup buttermilk
1/3 packed brown sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground flax seed
2/3 cup raspberry, fresh or frozen
Mix the oats and buttermilk and let set 15 minutes.
In a separate bowl, combine dry ingredients.
Add egg, sugar and oil to oat mixture and blend.
Blend in dry ingredients, then gently fold in raspberries.
Bake at 400 degrees F for 15-17 minutes.