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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the buttermilk and the oats at least 6 hours (preferably overnight) before mixing and baking the muffins. | 2. Stir well, cover and let rest in the refrigerator. | 3. Preheat the oven to 400. Grease the muffin tins. | 4. Put the eggs in a mixing bowl and beat just till the yolks and whites are blended. | 5. Add the sugar and beat till smooth and well blended. | 6. Add the buttermilk-oatmeal mixture. | 7. Add the flour, baking soda, salt and oil. | 8. Beat till batter is well mixed. | 9. Fill the muffin tins 3/4 full of batter. They usually bake about 20 minutes, but start testing for doneness after 15 minutes. | 10. Either remove the muffins from the tins and cool on racks or serve hot from the pan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
buttermilk	2	cups		-	-	-	-
oat	1	cup	rolled	231.24	62.2468	16.262	6.6082
egg	2			143.0	0.72	12.56	9.51
dark brown sugar	3/4	cup		-	-	-	-
wheat flour	1 2/3	cups		680.0	143.94	26.42	5.0
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.