Ingredients
1 cup quick-cooking oatmeal
1 cup buttermilk
1/2 cup vegetable oil
1/2 cup firmly packed brown sugar
1 egg, beaten
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Spring-loaded scoop — even muffins, cookies, meatballs every time
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Spring-loaded scoop — even muffins, cookies, meatballs every time
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
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Preheat oven to 400°F and grease muffin tin. In a mixing bowl, combine oatmeal and buttermilk; allow to stand for 5 minutes. Add in oil, brown sugar, and egg; stir to mix. In another mixing bowl, combine the remaining ingredients; add to oat mixture, stirring just until moistened. Distribute batter into prepared muffin tins, filling to the top. Bake for 15-20 minutes or until golden brown.