Several years ago, in an attempt to make breakfast healthier and mornings easier, I searched for a whole grain muffin recipe to make ahead and freeze. When the search proved fruitless, I altered an oatmeal muffin recipe from the Betty Crocker cookbook (1976 edition) my grandmother gave me when I got married. I exchanged sugar for honey and replaced most of the white flour with whole wheat. After three or four tries, a new breakfast favorite was born.
This recipe can be doubled or tripled. A dozen muffins fit in a gallon freezer bag. On busy mornings, take however many are needed and heat them in the microwave. Combine with fruit or fruit juice, and you’ve got a breakfast that will last until lunchtime.
Honey-Oatmeal Muffins
1 egg, beaten 1/3 cup corn oil
½ cup honey 1 cup buttermilk
1 cup whole wheat flour ¾ cup white flour
1 cup oatmeal ½ teaspoon salt
1 teaspoon baking powder ½ teaspoon baking soda
Preheat oven to 350 degrees. In a medium bowl combine beaten egg, oil, buttermilk and honey. Stir. Mix the dry ingredients together and add to liquid mixture. Stir by hand until dry ingredients are moistened, but batter is still lumpy. Line muffin pan with muffin papers. Spoon batter into cups until they are ¾ full. Bake for 20 – 25 minutes until the edges turn golden brown. Serve them warm. Or let them cool and store in gallon freezer bags. Makes one dozen.
