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Overnight Oatmeal Muffins




Source of Recipe


Cooking Light-8/02






List of Ingredients



• 1 cup regular oatmeal
  
• 2 cups low-fat buttermilk
  
• 1 2/3 cups whole wheat flour
  
• 3/4 cup packed dark brown sugar
  
• 2 tablespoons vegetable oil
  
• 1 teaspoon baking powder
  
• 1 teaspoon baking soda
  
• 1 teaspoon salt
  
• 2 large eggs, lightly beaten
  
• 2/3 cup dried blueberries
  
• cooking spray
  






Instructions



1. Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.
   
2. Preheat oven to 350 degrees.
   
3. Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.
   
   
4. Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350 for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
   
   
5. Yield: 24 muffins (serving size: 1 muffin). 105 cal, 2.2g fat, 3.1g pro, 19.4g carb, 1.7g fiber, 19mg chol, 0.9mg iron, 201mg sod, 49mg calc.
   






Final Comments


You can use any dried fruit in place of blueberries-or none at all.