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Rolled Oat Muffins
by author Christel Gursche

Oats are certainly more versatile than their popular use as breakfast food. Grind them finely and use to make a creamy soup or add them to casseroles, breads, toppings, cookies and other baked goods. These flavourful nutritious muffins are always a hit with children.

1 cup (250 ml) rolled oats
1 cup (250 ml) buttermilk
1 cup (250 ml) kamut or spelt flour
1/2 tsp (2 ml) sea salt
1 1/2 tsp (7 ml) baking powder
1/2 cup (125 ml) cold-pressed sunflower seed oil, hazelnut oil or melted butter
3/4-1 cup (185-250 ml) natural sugar such as Sucanat or Rapadura, or honey
1 free-range egg, slightly beaten
1 tsp (5 ml) lemon zest (grated lemon rind)
1 cup (250 ml) organic raisins or 3/4 cup (185 ml) blueberries

In a large bowl, combine oats and buttermilk; let sit for 10 to 15 minutes. Preheat oven to 400°F (200°C). Grease muffin pan and set aside.

In another bowl, sift together flour, salt and baking powder. In a separate bowl, mix oil, sugar (or honey), egg and lemon zest then combine with oat-buttermilk mixture. Add dry ingredients and gently stir. The less you stir the batter the better the muffins will turn out. Fold in raisins (or blueberries). Fill muffin cups two-thirds full, then bake for 15 minutes or until muffins are slightly browned. Cool for five minutes then gently remove from pan. Makes nine to 12 muffins. Delicious when served warm.

Source: alive #237, July 2002