This recipe is one of my all time favorites. These unassuming muffins are hard to resist… They don’t last longer than a day in our home, which is why I only make them occasionally. My mom was kind enough to make me a batch almost every day for weeks following the delivering of Baby J. I also grew up eating these muffins, so they hold a special place in my heart, too. And as much as I would like to claim Aunt Carrie as my own, I can’t. This recipe is from the Raleigh House Cookbook, which is well-worth the $10 it costs used on Amazon. The Raleigh House Restaurant operated in the Hill Country of Texas for 34 years.
As a side note, I am taking over the blogging side of LWO, so you will primarily be hearing from me from now on. I’ve mentioned before that I really try to eat healthy during the week and indulge on the weekends guilt-free. Last night we went to happy hour at La Mancha, where we drank a few rounds of margaritas and ate more queso than I’d like to admit. Some might think it’s a little cold outside for a frozen drink. I couldn’t agree less. It is never too cold, too early, or too soon for a margarita.
We ate an obscene amount of food and paid the price of keeping Baby J out past his bedtime. Here’s a picture of our little nugget all bundled up… He’s pretty dang cute if you ask me. And yes, he has a very large head.
Aunt Carrie’s Oatmeal Muffins
Ingredients
1 cup quick oatmeal
1 cup buttermilk
2 eggs, beaten
1/2 cup firmly packed brown sugar
1/2 cup vegetable oil
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
*the original recipe calls for 3/4 c raisins, but I only like raisins in Raisin Bran cereal, so I leave them out!
Directions
Combine oats and buttermilk in a large bowl. Cover and let stand for an hour in refrigerator. Add sugar, eggs, and oil and mix well with a fork. Mix flour, baking powder, soda, and salt into a separate small mixing bowl. Add to buttermilk mixture, stirring again with a fork just until dry ingredients are moistened. Do not use an electric mixer. Add raisins if using. Spoon into greased muffin cups filling 3/4 full. Bake in a pre-heated 400 degrees oven about 20 minutes or until done in the center.
Yield: 12 muffins
To make a healthier version of the muffins, I will occasionally substitute any of the following ingredients:
- flax eggs for eggs
- 1/2 the amount of brown sugar
- applesauce for oil
- whole wheat flour for white flour
I don’t recommend using all of the substitutions at once, however.
I hope you enjoy these as much as I have throughout the years! Thanks Aunt Carrie!
XO,
Elleigh
-LWO
*muffin image from http://www.tasteofhome.com