{"id":735,"date":"2011-01-26T00:58:19","date_gmt":"2011-01-26T00:58:19","guid":{"rendered":"http:\/\/jolene-test.com.bishopcompsol.com\/?p=735"},"modified":"2011-01-26T00:58:19","modified_gmt":"2011-01-26T00:58:19","slug":"honey-oatmeal-muffins","status":"publish","type":"post","link":"https:\/\/jolenephilo.com\/staging\/honey-oatmeal-muffins\/","title":{"rendered":"Honey-Oatmeal Muffins"},"content":{"rendered":"

\"\"<\/a><\/p>\n

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.
\nThis 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\u2019ve got a breakfast that will last until lunchtime.<\/p>\n

Honey-Oatmeal Muffins<\/strong><\/p>\n

1 egg, beaten\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/3 cup corn oil
\n\u00bd cup honey\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 cup buttermilk
\n1 cup whole wheat flour\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00be cup white flour
\n1 cup oatmeal\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00bd teaspoon salt
\n1 teaspoon baking powder\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0 \u00bd teaspoon baking soda<\/p>\n

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 \u00be full. Bake for 20 \u2013 25 minutes until the edges turn golden brown. Serve them warm. Or let them cool and store in gallon freezer bags. Makes one dozen.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[9],"tags":[1239],"class_list":["post-735","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-whole-grain-muffins"],"yoast_head":"\nHoney-Oatmeal Muffins - Jolene Philo Staging<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Honey-Oatmeal Muffins - Jolene Philo Staging\" \/>\n<meta property=\"og:description\" content=\"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. 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