I'm saving that one. Thanks!

Look good to me too.
Have you ever made Oatmeal Muffins? They are great too.
Thanx for sharing.

Ooh, these look good Carol, thanks!
Cindy

Ginger, are you sure you read the recipe correctly? It calls for buttermilk, not heavy cream, you know?

Go get her, Woodie~LOL!!

Carol, these sound really good, I'm saving it too. Even if it doesn't have cream.....

Annie

They were good! Wasn't even real buttermilk in there, either...powdered!

Roselin, can you post the Oatmeal muffins?

Sure, Dishes, am happy to do it-they come from Taste of Home and are probably our favorite muffin.
Oatmeal Muffins
1c quick cooking oatmeal
1c buttermilk
1 egg, beaten
1/2c packed brown sugar
1/4c veg. oil
1c all purpose flour
1tsp baking powder
1/2tsp baking soda
1/2 tsp salt

Soak oats in buttermilk for 15 minutes. Stir in egg, sugar, and oil. Combine dry ingredients and stir all together just until moistened. Fill greased or paper lined muffin cups 3/4s` full. Bake at 400° for 16-18 minutes or til test done. Cool in pan 5 minutes before removing. I use the big muffin cups and this makes 6 big ones.
Recipe says it yields 8 muffins but I have never seen an 8 cup muffin tin.
RL`

Thanks, Roselin. I'll be giving these a try! More buttermilk...I guess powdered won't do if the oatmeal has to soak in it. I bought it once for a recipe, my DS grabbed it by mistake. Got a good surprise and that taught him not to drink from the carton :) I usually keep the powder packets around.

Too bad your son wasn't eating a piece of chocolate cake when he grabbed that carton of buttermilk-great combination! LOL. Let me know how you like them-they go great with homemade soup or stew too.

I think I have Wednesday's Grotto treats with these two recipies. Thanks!

s

Carol, I made your yummy muffins this morning. Was it just me or is the batter supposed to be thick? I had the hardest time spooning it into each tin. Next time I make the recipe I'm going to make a cake instead of muffins. That's too much work for me early in the morning. LOL

Thanks for a keeper!

Cindy, I haven't made them in a while, thanks for reminding me, I think I'll make them this weekend. The batter was thick. I never thought to make it into a cake. I've made this coffee cake before and it's also really good. You don't really taste the coconut.

Coffee Cake

TOPPING:
1 cup sugar
5 tablespoons chopped walnuts
2 tablespoons cinnamon
2 tablespoons sweetened shredded coconut

CAKE:
3 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup butter (unsalted)
2 cups sugar
4 eggs, room temperature
2 cups sour cream
2 teaspoons vanilla

FOR TOPPING: Combine all ingredients and set aside

FOR CAKE: Preheat oven to 350 degrees. Butter 9 X 13" pan. Sift flour, baking soda and salt into medium bowl. Cream butter with sugar in large bowl until light and fluffy. Beat in eggs one at a time. Beat in sour cream and vanilla. Mix in dry ingredients until just blended. Spoon into prepared pan. Sprinkle with topping. Swirl knife through topping and batter. Bake until tester comes out clean, 45-50 minutes.

Carol, don't know if it's possible, but I think the muffins were actually better the second day. Or maybe it was just that they were already made. LOL I bet that same swirling technique on the cake would work on the muffins. I might try that next time. Thanks again!

Thank You "dishesdone"....One Good Recipe Deserves Another:

This is DH and my favorite......
BRAN MUFFINS from CINDY'S CAFE and CATERING, Mt. Vernon, Ill.

1 cup boiling water
1 cup All-Bran cereal
1 cup raisins
1/3 cup sugar + (¼ cup molasses-¼ cup honey)
1/2 cup Crisco
2 eggs
2½ cups sifted all-purpose flour
2½ teaspoons baking soda
2 cups buttermilk
2 cups 40% Bran Flakes cereal
1 cup pecan pieces

Mix water, All-Bran and Raisins in a bowl and let stand. Cream suger and Crisco in large
mixer bowl. Add Eggs one at a time. Sift Flour and Baking Soda together. Add alternately
with Buttermilk. Mix well. Add Bran Flakes and Pecan Pieces. Stir in the Bran and Raisin
mixture. Fill greased muffin tins 2/3 full. Bake in a preheated 400o oven for approximately 20
minutes. Makes 3 dozen 2-inch muffins.

Note: For muffins to rise properly, they must be baked in a thoroughly heated 400o oven.

For Cake (12 x 9 pan) start at 400, then reduce to 350. Bake for 55 to 60 min., or until
center of cake test indicates.

Personal Note: When I make this recipe I use 3 cups of All-Bran (instead of the 1 cup) and eliminate
the 2 cups Bran Flakes entirely.

Glad you liked them, Cindy!

Thanks for the Bran Muffin recipe, Lisbet. I've copied and pasted to try. I love Bran muffins. and I love pecans! Sounds good!

Here is another might like, I sure do. These freeze well, in fact I store them in the freezer right after baking and then pull one out and nuke it when I want one.

Oat Bran Morning Muffins (Very good and very good for you.)

2 1/2 cups oat bran
1/2 cup packed light brown sugar
1/3 cup canola oil (or extra-light olive oil)
2 cups buttermilk
1 cup dried blueberries or cranberries
2 medium apples (Gala); peel & chopped small
2 large eggs; beaten
1 1/2 cups white whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon salt

Preheat oven to 375° and position rack in the center of the oven. Grease or place muffin liners in 18 standard size muffins cups.

In a large bowl, combine the oat bran and the brown sugar; stir in the oil and buttermilk until evenly moistened. Add the dried fruit and chopped apples. Let stand at room temperature for 20 minutes.

After the 20 minutes, add the eggs. Combine the remaining ingredients and add to the buttermilk mixture using a large spatula or spoon just until evenly moistened, using no more than 15 to 20 strokes. Spoon the batter into the prepared muffin cups level with the tops. Bake for 20 to 25 minutes until tops are dry and springy (tooth pick test comes out clean)...don't over bake! Let them rest in the pan for 5 minutes before removing to rack to cool. Store in an air tight container. They freeze well.

*Recipe from Beth Hensperger, Author of the Bread Bible and The Pleasure of Whole-grain breadsÂmy minor changes are as written above.

Marilyn