The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.
Recipe information
Yield
Makes 12 muffins
Ingredients
1 cup old-fashioned rolled oats
1 cup buttermilk
1 large egg, beaten lightly
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dried currants
Preparation
Step 1
In a large bowl, combine oats and buttermilk and let stand 1 hour.
Step 2
Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
Step 3
Add egg, sugar and butter to oat mixture, stirring until just combined.
Step 4
Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
Step 5
Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
