Overnight Oatmeal Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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As a result of the butermilk and oats soaking together overnight, these muffins have a delicious creamy texture. You can use any fruit in place of blueberries or none at all! Ingredients:
1 c. oats |
2 c. lowfat buttermilk |
1 2/3 c. whole wheat flour |
3/4 c. brown sugar (dark) |
2 tbsp. canola oil |
1 tsp. baking powder |
1 tsp. baking soda |
1 tsp. salt |
2 large eggs, lightly beaten |
1 cup frozen blueberries |
Directions:
1. Combine oats and buttermilk in a medium bowl, cover and refridgerate overnight.
2. Preheat oven to 350 degrees.
3. Place oat mixture and next 7 ingredients (flour through eggs) in large bowl. Beat with a mixer at medium speed until smooth. Fold in blueberries.
4. Spoon 1/4 cup batter into 18-20 muffin cups coated with cooking spray. Bake at 350 for 15 min. or until muffins spring back when touched lightly in center. Remove muffins from pans and let cool on wire rack.
5. Makes 18 muffins.
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