Upper Crust Bakery Oatmeal Muffins


  • 1 1/3 cups oats old fashioned
  • 1 1/3 cups buttermilk
  • 3 large eggs lightly beaten
  • 1/3 cup brown sugar, light
  • 1/3 cup canola oil
  • 2/3 cup flour, all-purpose sifted
  • 2/3 cup whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder


Preheat oven to 400° F. Lightly grease standard size muffin cups.

Place oats and buttermilk in a bowl and stir to combine.

Add beaten eggs to that mixture and mix well with a spoon. Add brown sugar and oil to the mixture. Stir well, making sure that clumps of sugar are dissolved.

In a separate bowl sift the dry ingredients together. Turn the oatmeal mixture into the dry ingredients and stir only to dampen them. Do not over mix.

Bake for 20-25 minutes or until a light to medium golden brown. Turn baked muffins onto a wire rack and cool.

Makes 12

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