Toasted Oat, Scallion & Cheddar Muffins
Use either old-fashioned rolled oats or quick-cooking oats in these savory muffins. Toasting the oats quickly in the oven gives a nutty flavor to these muffins.
  • 1/2 cup old-fashioned rolled oats
  • 1-1/2 cups flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon dried mustard powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup thinly sliced scallions
  • 1 cup buttermilk
  • 1/4 cup olive oil
  • 1 large egg

1. Preheat oven to 350°F. Place oats on baking sheet and bake 7 minutes or until lightly browned and toasted. Transfer to food processor and process until coarsely ground.

2. Line a 12-cup muffin pan with liners. In large bowl, stir together toasted oats, flour, baking powder, baking soda, mustard powder, salt, and cayenne. Add cheddar, Parmesan, and scallions; and mix to combine.

3. In a medium bowl, stir together buttermilk, oil, and egg. Make a well in center of dry ingredients, pour in buttermilk mixture and stir with fork until completely moistened.

4. Dividing evenly, spoon batter into prepared muffin cups. Bake 20 minutes or until golden brown and cooked through. Lift muffins from pan and transfer to wire rack. Serve warm or at room temperature.

Nutritional Information
Per muffin: 174 calories, 9.3g total fat, 3.3g saturated fat, 4.7g monounsaturated fat, 0.7g polyunsaturated fat, 0.9g dietary fiber, 7g protein, 16g carbohydrate, 30mg cholesterol, 322mg sodium.
Good source of: calcium, riboflavin, selenium, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version
Makes 12 muffins

Prep Time