Toasted Oatmeal Muffins

oatmeal muffins 1

First thought that comes to mind when someone mentions oatmeal muffins? Do the words dry, bland, gummy come into mind? Well I was not quite a fan of oatmeal muffins, but THIS oatmeal muffin is very different. For one, it does not use oats whole, but uses toasted ground oatmeal. It has a distinct taste of oats with a fragrance likened to popcorn. Intrigued?

I came across this article on my Cook’s Illustrated magazine on oatmeal muffin. Those of you who read Cook’s Illustrated will know that they spend extended time testing recipes and refining them. They suggested that toasting and grinding up the oatmeal allows it to absorb liquid quickly, while giving it flavour. Who would have thought of doing that?

oatmeal muffins 2

Since I had an unopened packet of oats sitting around, I decided to give the recipe a try. Although muffins are typically fast to prepare, this one does take time. So if you are intending to make this muffin for breakfast, plan ahead! I didn’t and so my starving family had a late breakfast. Also, the original recipe calls for a streusel topping which I find sweet. I removed the streusel topping and added some raisins instead to sweeten up the muffin a little.

The resulting muffin was fragrant and moist. It went very well with jam and my family enjoyed it. This was baked in conjunction with Cook For Family‘s event which ends today.

Toasted Oatmeal Muffins
Recipe type: Muffins
Serves: 12 muffins
  • 2 tbsp butter
  • 2 cups rolled oats
  • 1¾ cups all-purpose flour
  • 1½ tsp salt
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • 6 tbsp butter, melted
  • 1¼ cup light brown sugar
  • 1¾ cups milk
  • 2 large eggs
  • 1 cup raisins
  1. Using a non-stick spray, grease a 12-cup muffin tray.
  2. Melt 2 tbsp butter in a skillet.
  3. Add oats and cook, stirring frequently until oats turn golden brown.
  4. Transfer oats to a food processor.
  5. Process until finely ground, about 30 seconds.
  6. Add flour, salt, baking powder and baking soda and pulse till combined.
  7. In a large mixing bowl, whisk butter and sugar together till thick and smooth.
  8. Add milk and eggs and whisk till smooth.
  9. Using a large whisk, fold half of oat flour mixture into the egg mixture.
  10. Fold in remaining oat flour gently.
  11. Add raisins and stir to combine.
  12. Allow batter to sit for 15 minutes to thicken.
  13. Preheat oven to 190°C and place an oven rack in the middle position.
  14. Using an ice cream scoop, divide batter equally among 12 muffin cups. The batter should fill each cup to the brim.
  15. Bake for about 20 minutes till muffins are golden brown and a tester inserted in the middle comes out clean.
  16. Allow muffins to cool on wire racks for 10 minutes.
  17. Serve warm, or allow them to cool completely before storing.
Adapted from Cook's Illustrated magazine Muffins are best eaten the day they are baked. They can be kept in the fridge for up to 3 days and toasted before eaten.

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Oatmeal Pancakes

After a year long hiatus from this food blog, I’m back!

The hiatus was largely due to the birth of my daughter, who just turned one recently. The demands of coping with a baby plus juggling a full-time job made me put off updating this blog, and alas, I realised recently that it has been a year! Time really flies. I decided that I will try to keep this blog alive with new updates of my food. Readers will probably see more “child-friendly” recipes, no prizes for guessing why. 🙂

So back to my post on oatmeal pancakes. My daughter dislikes oatmeal, even after I dress it up with bananas and raisins. I discovered recently though, that she gladly eats up these oatmeal pancakes! A joyous discovery indeed, as it means that I can use up my large container of oatmeal. The addition of buttermilk and oatmeal makes the pancakes fluffy and soft, definitely suitable for children. Feel free to dress the pancakes up with bananas or blueberries, whatever you fancy. I serve mine with butter and a small dab of maple syrup.

Oatmeal Pancakes
Makes 6 – 8 pancakes

3/4 ground oats
1 1/2 cups buttermilk or buttermilk substitute*
3/4 cup all purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1 egg, beaten
2 tbsp unsalted butter, melted
1 tbsp brown sugar


  1. Combine oats with 3/4 cup of buttermilk. Allow to stand for 5 minutes.
  2. Sift together flour, baking powder, baking soda and cinnamon in a large bowl.
  3. In a separate bowl, whisk together egg, sugar, oats in buttermilk and remaining buttermilk.
  4. Add wet ingredients to dry ingredients and stir to combine. Do not over-stir.
  5. Heat a lightly greased frying pan or griddle. Cook pancakes in batches, adding approximately 1/3 cup of batter each time.
  6. Cook each pancake till bubbles appear on the surface, approximately 1 min. Flip pancake and cook the other side for another minute or so.
  7. Serve warm with butter and maple syrup.

* I add 1 tbsp of vinegar to measuring cup and top it up to 1 cup with milk. Let it stand for 10 minutes, stir well and there you have it, buttermilk substitute! You can use lemon juice instead of vinegar if you prefer.