This is a family recipe that I reworked after going gluten free. By soaking the oatmeal overnight, it makes prep in the morning a breeze and everyone loves these soft muffins warm out of the oven!

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
12
Yield:
12 muffins
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Ingredients

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

Directions

Instructions Checklist
  • Soak oats and buttermilk in a bowl for at least 1 hour, to overnight.

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  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.

  • Combine flour, baking powder, baking soda, and xanthan gum in a bowl.

  • Combine brown sugar, shortening, and egg in a second bowl; beat with an electric mixer until smooth and creamy. Add flour mixture and soaked oats and stir until combined. Fill the prepared muffin cups 2/3 full with batter.

  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes.

Nutrition Facts

164 calories; protein 3.2g; carbohydrates 23.4g; fat 7.1g; cholesterol 14.5mg; sodium 261.2mg. Full Nutrition
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