Ingredients
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1 cup quick-cooking rolled oats
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1 cup buttermilk or 1 cup sour milk
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1/3 cup vegetable oil
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2/3 cup light brown sugar, packed
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1 teaspoon vanilla extract
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3/4 cup all-purpose flour
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1/4 cup cocoa powder
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1 teaspoon baking powder
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1 teaspoon salt
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1/2 teaspoon baking soda
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1 cup walnuts, coarsely chopped
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powdered sugar
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1 egg
Instructions
- Heat oven to 400°F
- Grease or line muffin cups (2-1/2-inches in diameter) with paper bake cups.
- Stir together oats and buttermilk in small bowl; let stand 20 minutes.
- Stir together oil, sugar, egg and vanilla in large bowl.
- Add oats mixture, stirring well.
- Stir together flour, cocoa, baking powder, salt and baking soda.
- Add to oats mixture, blending until moistened.
- Stir in nuts.
- Fill muffin cups 2/3 full with batter.
- Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean.
- Remove from pan to wire rack.
- Sprinkle muffin tops with powdered sugar, if desired.
- Serve warm or cool.