Oatmeal Muffins II
Oatmeal muffins are a nutritious and delicious option for breakfast or a snack, with a history that highlights their popularity in different regions. Originating from Anglo-Saxon cuisine, these small cakes have been adapted and popularized in Latin America with variations in their ingredients and preparations. In several Latin American countries, oatmeal muffins are simply known as "oatmeal muffins" or "oatmeal cupcakes," although in some places they are called "oatmeal puddings" when their texture is moister.
The combination of oats with traditional ingredients like butter and buttermilk provides a unique flavor and a soft texture. This type of muffin began to gain popularity with the growing awareness of healthy eating, as oats are a cereal highly valued for their fiber and nutrient content. Furthermore, in regional gastronomy, they are often served with jams or homemade preserves, making them a versatile and appetizing snack at any time of the day.
How to Prepare Oatmeal Muffins II
To prepare these delicious oatmeal muffins, begin by combining the oats and butter with the sour milk in a small bowl.
Mix the ingredients well and let this mixture rest for one hour so the oats can absorb the buttermilk.
Sift the unbleached flour, baking powder, baking soda, and salt into another container and set aside.
In a mixing bowl, cream the butter with the brown sugar using an electric mixer at medium speed.
Add the egg to the creamy mixture and beat until the preparation is light and fluffy.
Incorporate the dry ingredients, alternating with the oat mixture, mixing well after each addition to achieve a uniform batter.
Place the batter into previously greased muffin tins of approximately 2 1/2 inches, filling each one two-thirds full.
Bake the muffins in a preheated oven at 400 degrees Fahrenheit.
Bake for 20 minutes or until the muffins are golden and firm to the touch.
Serve the muffins hot, accompanied by jam or homemade preserves for an even more delicious flavor.
