How Our Readers Switch This Recipe Up
- Debra: "Made as directed except no dates so replaced with dried apricots; delicious, moist, tasty. will make again for sure."
- Carina: "I made these muffins today and they really turned out amazing. I did some adaptation. Instead of 1 cup of oats, I made 1/2 oats and other 1/2 granola. Instead of dates, used raisins and almonds. Added 1tbsp of veg oil and 1tbsp maple syrup. Yum! Still amazing."
- Rachel: "Oh I also added choc chips (everything but the kitchen sink). This is a great recipe to use to use up the small bits of stuff you have lying around."
- JK Thompson: "I just used this recipe with a few alterations. Instead of butter I used two mashed bananas. I used 2/3 cup chopped dates then 1/3 rd cup pecans. It is but a memory now. So moist and tasty. Thank you!"
- Steph: "Lovely recipe! The muffins came out very moist and tender. Two minor changes: (1) I didn't have dates so used 2/3 cup raisins and I didn't pre-soak them to rehydrate either. (2) I didn't have buttermilk so I used 1 cup fat free milk and 1 tbsp vinegar substitute and let stand for 10 minutes instead. Worked like a charm."
Oatmeal Muffins with Raisins, Dates, and Walnuts
Feel free to switch out the walnuts for pecans, the raisins for cranberries or candied ginger, and so on.
Ingredients
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1 cup rolled oats
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1 cup all-purpose flour
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1/2 cup brown sugar, packed
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1/2 teaspoon salt
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon cinnamon
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1/4 cup finely chopped toasted walnuts
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1/3 cup raisins
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1/3 cup chopped dates
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1 stick butter (1/2 cup), melted and cooled
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1 cup buttermilk
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1/2 teaspoon vanilla extract
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1 large egg, beaten
Method
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Preheat the oven to 400°F :
Grease a twelve-slot muffin tin or line the slots with paper baking cups.
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Mix the dry ingredients:
Mix together the rolled oats, flour, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, dates, and raisins. In a separate bowl mix together the buttermilk, egg, vanilla extract, and butter.
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Combine the wet ingredients with the dry:
Pour the wet ingredients into the dry mixture and stir together. Be sure not to over-stir as that will cause the muffins to develop too many gluten bonds. It should be thick and gloppy. About 10 seconds of stirring should do; just enough to barely bring the ingredients together.
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Scoop into the pan and bake:
Scoop into prepared muffin tray and bake at 400°F for 20 minutes or until a toothpick comes out clean. Cool in the tray for a minute or two before transferring to a wire rack to cool completely.
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