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Oatmeal Muffins

This healthy recipe comes from NDSU Extension Service.


  • 1 c. rolled or quick-cooking oats
  • 1 c. buttermilk (or milk)
  • 1/3 c. butter or margarine, softened
  • 1/2 c. brown sugar
  • 1 egg
  • 1 c. flour (optional - use 1/2 cup whole-wheat and 1/2 cup white flour)
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt


  • 1 Tbsp. cold butter
  • 3 Tbsp. brown sugar
  • 3 Tbsp. sugar
  • 1 1/2 tsp. cinnamon


Combine rolled oats and buttermilk. Let soak for one hour. Mix together thoroughly butter, brown sugar, and egg. Mix or sift together flour, baking powder, baking soda and salt. Mix all ingredients together just until mixed. Coat 12 muffin cups with nonstick spray, grease, or use paper liners. Fill muffin cups three-fourth full. For topping, combine 3 Tbsp. brown sugar and 3 Tbsp. sugar in bowl. Mix in cinnamon. Shred cold butter into the bowl and mix well with sugars. Top muffins with sugar mixture. Bake at 400 F for 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan while hot.

Makes 12 servings.

Per Serving: about 180 calories, 7 grams (g) of fat, 28 g carbohydrate, 1 g fiber

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