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Overnight Oatmeal Muffins




Source of Recipe


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List of Ingredients




1 c. regular oats
2 c. low-fat buttermilk
1 2/3 c. whole wheat flour
3/4 c. packed dark brown sugar
2 T. vegetable oil
1 t. baking powder
1 t. baking soda
1 t. salt
2 lg. eggs, lightly beaten
2/3 c. dried blueberries, or any dried fruit


Recipe



Combine oats and buttermilk in a medium bowl, cover and refrigerate overnight. Gently spoon flour into dry measuring cups, level with a knife. Combine buttermilk mixture, flour, brown sugar, oil, baking powder, baking soda, salt and eggs in a large bowl. Beat with a mixer at medium speed until smooth. Fold in blueberries. 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 pans immediately to a wire rack. Yields 24 muffins.