Muffin Recipe: Sweet and Savory Sommer-House Muffins


A photo of Susan B. SommerI’ve tried a gazillion muffin recipes over the years, and finally stumbled onto one that actually holds together, is super healthy, and tastes great. Below is my basic recipe, followed by ideas for flavorful additions.

Basic Sommer-House Muffins

(Makes 12 small or 6 large.)

Preheat oven to 400 degrees. Spray or grease muffin pan.

2 cups rolled oats
1 ½ cups sour/buttermilk (or mixture of milk and plain yogurt)

Mix and add:
1 egg, beaten
3 tablespoon brown sugar

Mix and add:
1 cup whole wheat flour
1 teaspoon soda
1 teaspoon salt

5/20/2010 12:24:20 AM

I soak them for about 5 minutes, jsut while I'm mixing up the other ingredients. I'm using old fashioned rolled oats, but for longer cooking ones, you could soak a little longer. Good luck! I just used this recipe yesterday to make banana nut muffins and currant muffins (from wild currants I still had in the freezer). In fact, I might have to go have one right now! Susan

5/7/2010 9:01:48 AM

These sound yummy and look beautiful. How long do you soak the oats? I only have old fashioned 6 grain oats. Thanks for the recipe.

Cindy Murphy
4/9/2010 6:14:30 PM

Susan, I have to admit that I passed on making the muffins for Easter. I worked Saturday and when I got home, found that Hubs had just thrown together a quick ham, cheese and left-over potato casserole. It was yummalicious, but there went went the ham and cheese I was planning on using in the muffins. Thanks though, for clearing up my brown sugar questions. I certainly do plan on making your muffins soon, and I'll let you know how they turn out (meaning, I'll let you know how badly this non-baker screwed them up!).

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