Friday, May 13, 2005

Savory Oatmeal Muffins

Savory Oatmeal Muffins (Adapted from Real Food)

1 1/2 cups white whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon crumbled dried sage
3/4 cup plus 2 tablespoons old-fashioned rolled oats, divided
2 tablespoons grated extra-sharp cheddar cheese
1 1/2 cups buttermilk
1/3 cup packed brown sugar
1 large egg, lightly beaten
4 tablespoons unsalted butter, melted and cooled
3 ounces Canadian bacon, diced

Preheat oven to 375

In a medium bowl, whisk together flour, baking soda, salt, cinnamon and sage.

In a small bowl, combine 2 tablespoons of the oats with cheese.

In a large bowl, stir together buttermilk and remaining oats - let stand for 5 to 10 minutes to let the oats soften. Stir in brown sugar, egg, and butter until combined. Add the dry ingredients and stir just until moistened - fold in diced bacon.

Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with nonstick spray. Sprinkle tops with oat-cheese mixture. Bake until lightly browned and a toothpick placed in the center comes out with a few moist crumbs attached, about 18 to 20 minutes. Remove and let stand for 5 minutes before transferring the muffins to a wire rack. Serve warm.

Makes 12 muffins.

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