Oatmeal Currant Muffins

Name: Oatmeal Currant Muffins
Ingredients: 1 cup Buttermilk (or Scant Cup Milk Plus 1 Tablespoon Of Lemon Juice); 1 whole Large Egg; 1/2 cups Firmly Packed Dark Brown Sugar; 1/2 cups Canola Oil; 1 cup Quick Cooking Rolled Oats (not Instant); 1 cup All-purpose Flour; 1/2 teaspoons Salt; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 cups Dried Currants

10 ingredients

3 steps

Ingredients

1 cup Buttermilk (or Scant Cup Milk Plus 1 Tablespoon Of Lemon Juice)
1 whole Large Egg
1/2 cups Firmly Packed Dark Brown Sugar
1/2 cups Canola Oil
1 cup Quick Cooking Rolled Oats (not Instant)
1 cup All-purpose Flour
1/2 teaspoons Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 cups Dried Currants

Directions

1

Preheat oven to 400 degrees F. Line muffin tin with paper liners.
2

In a large bowl, combine buttermilk, egg, sugar and oil. Add oats. In another bowl, combine flour, salt, baking powder and soda. Add dry ingredients to wet ingredients, then mix in currants.
3

Divide batter among 12 paper lined muffin cups. Bake in middle of oven for 20 minutes, or until golden and tester comes out clean.