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Overnight Oatmeal Muffins

Source of Recipe

Macklinda


Recipe Introduction

This savory muffin can be made in a jiffy and freezes very well...

List of Ingredients

1 cup regular oats (not quick-cooking)
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
3/4 cup packed dark brown sugar
2 Tbls. vegetable oil
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 large eggs, lightly beaten
2/3 cup dried blueberries (or cherries, cranberries, etc.)
Cooking spray




Recipe

Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight. Preheat oven to 350°. 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 dried fruit.

Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately and place on a wire rack.

Makes 24 muffins.
Calories: 105, 2.2 fat grams.