Oat Muffins with Honey Butter
Nothing beats a good old fashion muffin. But what these muffins lack in sophistication, they make up for with reliability and broad appeal. They’re quick and an easy, and you can enjoy them on the go or as a sensible addition to a morning meal. Spread on the honey butter, and in minutes you’ll be wondering where they all went.
- 1 cup old fashion oatmeal, ground to a course flour*
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- ¼ cup (½ stick) Challenge Butter
- ¾ cup buttermilk
- 1 egg
- ⅓ cup chopped walnuts
- ⅓ cup raisins
- ½ cup (1 stick) Challenge Butter at room temperature (or slightly softened)
- ¼ cup honey
Preheat oven to 400°F. Prepare muffin pan (with twelve 2½-inch diameter cups) by generously buttering the cups or lining cups with paper liners.
Whisk together flour, baking powder, baking soda, salt and brown sugar in a bowl, create a well in the center of the mixture, and then set this mixture aside.
Melt butter and allow it to cool slightly. Whisk together buttermilk, egg, and melted butter.
Add wet ingredients all at once to well in dry ingredients. Stir just until dry ingredients are moistened; do not over mix. Fold in nuts and raisins.
Spoon batter into 12 prepared muffin cups. Bake 20 minutes or until tops are browned and a wooden toothpick inserted in a muffin comes out clean. Serve muffins warm with honey butter.
Beat ½ cup (1 stick) room temperature (or slightly softened) Challenge Butter with ¼ cup honey until smooth.
Note: *Grind oatmeal in a blender or food processor for a few seconds to obtain coarse flour. Learn more about how to make compound butter.