Buttermilk Oat Muffins

If you wish to make a traditional muffin recipe in a cast-iron muffin pan, reduce the oven temperature by 25°F to prevent the outside from cooking before the center does.

Serves: 12Hands-on: 10 minutesTotal: 6 hours 35 minutesDifficulty: Easy

Serves: 12


  • 2 cups rolled oats
  • 1 1⁄2 cups buttermilk
  • 1⁄2 cup sugar
  • 2 large eggs
  • 4 Tbsp. shortening, cut in small cubes
  • 1 cup all-purpose flour
  • 1 tsp. baking soda
  • 1⁄2 tsp. salt


  • Place the oats and the buttermilk in a covered bowl and refrigerate for 6 hours.
  • Preheat oven to 400°F.
  • Stir the sugar, eggs, and 2 tablespoons shortening into the oat mixture. Combine the flour, baking soda, and salt, and then fold into the oat mixture.
  • Use the remaining shortening to thoroughly grease each muffin pan cup. Fill the cups two-thirds full with batter. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean.
  • Once the muffins are cooked through, turn them out of the pan immediately and let cool slightly before serving.