This low-sugar, flavorful muffin recipe is from my friend Lee in Vermont. Start the muffin preparation the night before you plan to bake them.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
8 hrs
total:
8 hrs 40 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.

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  • Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.

  • Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.

  • Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.

  • Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.

  • Divide batter evenly into the prepared muffin tin.

  • Bake in the preheated oven until set and golden brown, 22 to 28 minutes.

Nutrition Facts

166 calories; protein 4.1g 8% DV; carbohydrates 24.6g 8% DV; fat 6.5g 10% DV; cholesterol 29.9mg 10% DV; sodium 208.2mg 8% DV. Full Nutrition
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